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Callos

Ingredients:

6c tripe, sliced into 2" length
1 1/2c oxtail, deboned and cut into 2" length
3tbsp cooking oil
2tsp garlic, chopped
1/2c onions, chopped
3/4c vienna sausage, sliced
2pcs chorizo de bilbao, sliced
4tsp tomato paste
1pc green bell pepper, strips
1/2c chickpeas
1/2c potatoes, chopped
1/2c carrots, chopped
1c tomato sauce
2tsp annatto powder, dissolve in water
2tbsp cheddar cheese, grated
5pcs bay leaf
3tbsp liver pate
salt and pepper to taste

Procedure

- boil tripe and oxtail in 2 1/2 liter of water until tender leaving 3 cups of broth
- heat oil in a sauce pot and saute garlic, bay leaf and onions.
- add tomato paste and liver pate, dissolve in mixture.
- add sausage, chorizo, oxtail and tripe. Then stir in tomato sauce.
- add broth and bring it to a boil
- add vegetable and simmer. Then add annatto powder.
- add grated cheese and simmer until vegetables are tender.
- serve hot.