Filipino Callos (Beef Tripe Stew)

INGREDIENTS:

• 1/2 kg beef tripe (twalya)
• 1 medium can tomato sauce (227 g)
• 1 small onion, chopped
• 1/2 cup chickpeas
• 1 medium potato, cubed
• 3 garlic cloves, chopped
• 1 red bell pepper, cut in strips
• 1 cup chorizo or sausages, sliced
• 1 1/2 cup beef tripe stock or beef stock
• salt and pepper to taste
• cooking oil

INSTRUCTIONS:

1. Boil water in a big pot and place in beef tripe. Season with salt and pepper. Simmer over low heat until beef tripe is tender. Approximately 1-2 hours.
2. When tender, cut into small pieces. Set aside.
3. Add cooking oil in a preheated pan. Saute onion and garlic until soft and fragrant.
4. Add the beef tripe and chorizo. Stir and saute for a few minutes.
5. Pour in tomato sauce and beef stock. Bring to a boil.
6. After a boil, put in potatoes, chick peas, and red bell pepper. Cover and simmer over medium heat until tender.
7. When vegetables are tender, salt and pepper to taste. Turn off heat.
8. Serve and enjoy!

Source: Cook n' Share

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