Galician Callos, Grandma recipe

Nothing better in the cold season than a good Galician dish of callos.
It is a recipe that although at first sight it seems a strong dish with very few calories and a lot of protein.

But today we are going to talk about the typical recipes for callos that can be found on any website, of course not, let's talk about a traditional recipe that has been passed down from generation to generation for centuries.
The recipe for grandmother's callos.


INGREDIENTS

1 kg. chickpeas
1/3 veal stomach
2 chorizos
1 pork claw with salted knuckle
1 leg of beef
1 head of garlic
1 large onion
2 lemons
1 tbsp cumin
1 tbsp sweet paprika and another spicy (from la Vera, of course)
Salt

COOKING

1st. Callos cleaning

We put the chickpeas to soak from one day to another, not less than 8 hours, to rehydrate. We also soak the pig's claw with its knuckle. Once we have asked our butcher to cut it, for one night.
When we buy the meat for the tripe, we will also ask our butcher to cut the beef leg.
At home we will leave to soak in water with the juice and the skins of two lemons, the meat of the calf stomach and the leg from the previous night.

This will facilitate the cleaning work of these meats. Although nowadays they are sold much cleaner than years ago. The lemon juice will help us in the process so that we are immaculate to cook them.
After having soaked the chickpeas, the fingernail and pork knuckle. Also stomach meats and calf leg from the previous night, we get down to work.
We started by washing the stomach and leg of the calf very well, mainly the stomach. We will dedicate some dedication to this process. We cut into small stomachs, once we have it clean.

2nd. Preparation of Galician Callos.

In a large casserole, cook the chopped stomach, the leg of beef and the claw and pork knuckle in cold water for 5 or 6 minutes.
Drain and reserve the leg of beef and the fingernail and knuckle of pork.
Put the stomach covered in cold water in the pan and cook it for 25 minutes.
We add the rest of the meat, except for the chorizo, the peppers, the cumin and the cloves of garlic and the chopped onion. We add water to the edge of the meat and cook for about 30 minutes.

After this time we check the spices, adding some more, if we consider it necessary, to our liking and salamos.
We add the chickpeas and cook the tripe for 1 hour 30 minutes. Always until we see that the chickpeas and the meat are almost tender.
We add the chorizo ​​in pieces or slices. We continue cooking 30 more minutes.
Check the cooking point can increase or reduce them in the latter process as we see.


We will not need more than a good Galician bread to dip in the sauce. Do not forget a glass of red wine to enjoy as they send the canons of a great dish of Galician tripe. A wonder, I assure you, and watered with a good been Estrella Galicia even better.

#tammywhite