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Spanish Callos: a Mouthwatering Beef Tripe
Ingredients
  • 500 g Beef tripe, cleaned and cut into small pieces
  • 250 g Chorizo sausage sliced
  • 250 g Morcilla sausage (blood sausage) sliced
  • 250 g Beef shank cut into small pieces
  • 250 g Chickpeas previously soaked
  • 2 Onions
  • 4 Garlic cloves
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 2 Ripe tometoes
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 Bay leaf
  • Salt and pepper to taste
  • Olive oil
  • 1 liter Beef stock
Steps
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