Callos (Stewed Ox Tripe)

1. Wash 1 kilo of ox tripe and 1 kilo of Ox leg. Try to remove all visible fat from the tripe and remove the hairs from the leg by scraping it with a sharp knife.
2. In a large pot place the tripe and leg and cover with water. Add 1 whole garlic (crushed), 1 large onion (rough chop), ½ tsp of whole peppercorns and 1 Bay Leaf.
3. Bring to a boil and remove scum as it rises. Cover and simmer until tender (around 4-5 hours) or you may cook in a pressure cooker to cut cooking time.
4. Transfer the meats to a plate and let cool and once cool to the touch cut the tripe and meat into ½ inch x 2 inch strips. Do not include the bones.
5. Strain 2½ cups of the stock to be used later.
6. Cut 1 medium carrot into thin strips and set aside.
7. Remove the skin of 1 pc Chorizo de Bilbao and shred and another piece sliced into very thin round slices and set aside.
8. In a large pan add 2 tsp olive oil over medium-high heat and saute until fragrant 2 cloves of garlic (minced), 2 pcs chili peppers (remove seeds and mince), and 2 medium onions (minced) about 45-60 seconds.
9. Add 3 diced tomatoes (remove pulp) and cook for another 45 seconds.
10. Add the shredded Chorizo de Bilabao and cook until they start to render color.
11. Increase the heat to high and add the Ox tripe and legs and stir thoroughly. Add ½ cup tomato paste and coat everything on the pan.
12. Add the 2 cups of beef stock, remaining Chorizo de Bilbao slices, carrots and 1 cup of garbanzos (chicken peas).
13. Season with ¼ tsp dried basil, ¼ tsp dried rosemary, salt, pepper and sugar. Bring to a boil, cover and simmer for 15 minutes.
14. Uncover and add 1 large Red Bell Pepper (cut into strips), ½ cup sweet green peas and 12 pcs of pitted green olives (sliced), cover and cook for another 5 minutes.

Best served with steaming Jasmine rice.