Saturday, July 23, 2011

Still missing my mom's Callos

No doubt about it, our first attempt to cook Callos was such a success but I still miss my mom's version.

Callos, is an appetizing stew of ox tripe, coupled with any of the chef’s meat choices - ox knuckle, shank, tail, tendon or snout. Others use the snout or even the ox tail for the gelatin in the bones and cartilage. Another important main ingredient is chorizo de bilbao, Spain's most popular cooking chorizos. It’s pungent, slightly firm meat is seasoned with the usual garlic, pimiento and pepper, laced with cumin and oregano.