Callos (tripe recipe from Gibraltar) |
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Ingredients4 lb tripe, cut into small cubes2 pigs' trotters, cut into pieces 225 grams of chorizo sausage 225 grams of morcilla (black pudding) 225 grams of tocino (belly pork) 1 can of tomatoes 1 lb onions, chopped 10 garlic cloves, chopped 1 lb chickpeas 1 bunch of parsley, chopped 1 bunch of mint leaves 1 tablespoon of paprika 4 cloves salt pepper |
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DirectionsPut all the ingredients in a large pot, add one and a half litres of water and bring to the boil. Lower the heat and simmer for three hours. This dish tastes better if cooked the day before and re-heated before serving. |
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