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Callos (tripe recipe from Gibraltar)


4 lb tripe, cut into small cubes
2 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


Put 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.