Callos

Method

1. Rub tripe with vinegar and salt, cover with cold water, and refrigerate for 1 hour. Drain, rinse, and trim away yellowish fat or loose membrane.
2. Cover tripe and ox foot with fresh water and boil for 10–15 minutes. Discard the liquid, then rinse the meats and pot.
3. Return the meats with the stock aromatics, cover by 3 cm with water, and simmer for 1 1/2–2 hours, until tripe is fork-tender and foot meat releases.
4. Lift out the meats and strain the broth. Reserve 3 cups, slice the tripe, and debone and chop the foot.
5. Cook bacon over medium heat for 4–5 minutes. Add chorizo for 2 minutes, then sauté the sauce onion and garlic until soft.
6. Stir in paprika for 30 seconds. Add tomato sauce, stock, and meats; simmer uncovered for 15 minutes.
7. Add carrot and chickpeas and simmer for 8–10 minutes until tender and saucy; loosen with hot water if needed.
8. Add peppers for 3–5 minutes, keeping them slightly crisp. Season after accounting for the bacon and chorizo.
9. Rest for 10 minutes, skim excess fat if needed, and serve with rice or bread.