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.
