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Callos

Ingredients

½ kilo ox tripe, cut into strips
1 kilo beef pata
3 tbps olive oil
1 tbsp chopped garlic
1 large onion, chopped
2 pcs red bell pepper, roasted and cut into strips
4 pcs chorizo de Bilbao, sliced
2 tsp Spanish paprika
1 pouch (250 g)
Clara Olé Tomato Sauce 1 pouch (250 g)
Clara Olé 3-Cheese Spaghetti Sauce
¼ cup green olives
½ cup garbanzos, peeled
salt and pepper to taste
1 tbsp breadcrumbs

Procedure

Using pressure cooker, separately cook cleaned ox tripe for 30 minutes and beef pata for 1 hour. Debone pata and slice meat into chunks.
In a pan, heat oil and sauté the garlic and onion. Stir in the bell pepper, chorizo de bilbao, cooked ox tripe, and beef pata. Cook for 10-15 minutes. Season with salt, pepper and paprika.
Add the Clara Olé Tomato Sauce, spaghetti sauce, green olives, garbanzos, salt and pepper to taste. Simmer covered for 15 minutes.
Lastly, stir in the breadcrumbs. Mix well and simmer for another 15 minutes to thicken.
Serve.

Product Used

Tomato Sauce

Three-Cheese Pasta Sauce

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