Filipino-style callos with tripe and chorizo

Ingredients

• 500 g of beef tripe, cleaned
• One pig’s trot
• Two stalks of celery
• One bay leaf
• 120 ml of sherry or white wine
• ½ cup of salt
• ½ teaspoon of pepper
• 60 ml of liquid seasoning (such as light soy sauce)
• 6 tablespoons of oil paint
• 3 slices of bacon, chopped
• 2 chorizo sausages, sliced into rounds
• 2 onions, chopped
• 2 cloves of garlic, crushed
• 1 can of tomato puree
• 2 medium green peppers, sliced into strips
• 1 box of Spanish pimientos, sliced
• 1 small can of cooked chickpeas

Boil the tripe and pig’s foot in water until they are tender.

Transfer them to a pot with the celery, bay leaf, wine, and seasonings (salt, pepper, and liquid seasoning).

Add some water and bring to a boil.

Let it simmer for a long time, until the meat is very tender, then allow it to cool.

Remove the meat from the broth and cut it into small squares.

In a pan, heat the oil and add the bacon, chorizo, onion, and garlic.

Add the tripe, pig’s feet, and tomato paste.

Adjust the seasoning.

Cook, adding a little water or broth if the mixture becomes too dry.

Add the peppers, bell peppers, and chickpeas.

Continue cooking for about 2 minutes, then turn off the heat.