Callos a la Andaluza (Sevilla Spain)

Visitors to Spain often assume that 'tapas' are a nationwide tradition, however, this is not the case. Originally from Andalucia, the idea of giving a small snacks (a tapa) with a drink is still strong in the south though you will probably have to pay for them unless you're in Granada Province. In the north (Bilbao, San Sebastian and Barcelona) you'll discover excellent tapas though you'll have to buy them with your drink. In Madrid, however, you'll still be invited in many bars to a small 'tapa' with your drink.

One particular tapa I favor is "Callos a ala Andaluza", or Callos cooked the Sevilla way...what is Callos?, it's main ingredient is ox tripe. Tripe is especially favored in Spain and, in fact, most countries where there is still a strong Spanish influence. This isn't surprising, because it makes a number of very different, but extremely tasty dishes. It requires long cooking times (less here because it is almost always cleaned and partially precooked when you buy it), but it keeps very well for days, in the refrigerator, and is even better when reheated than when first prepared. Since it's difficult to buy half a pig's foot or half a veal knuckle, this recipe makes enough for 4 - 6 servings as a main course. Make a full recipe a day or two ahead of time, serve as many tapas as needed, then enjoy the rest as a main course or snacks.

Now having an idea what Callos is, here is a recipe I have on preparing Callos a al Andaluza.

Ingredients :

1/2 k. of ox tripe, 1/2 k. of ox leg (if avaialble)
3 pc. of chorizo de bilbao, 1 whole garlic
1 whole onion, 5 pcs. of peppercorn
1 bay leaf, 1 whole garlic, minced
2 onions, diced, 1 Bottle/Can green pitted olives
1 Can Black pitted olives, 1/4 cup llorca (white wine)
1 Can Chickpeas, 2 bell peppers
1/2 c. of tomato paste, 2 pcs. of chili pepper
3 tbsp. of olive oil, 2 c. of beef
1/2 tsp. of finely chopped fresh basil, 1/2 tsp. of finely chopped fresh rosemary

Rinse the tripe well, then put it into a rather large kettle and add cold water to cover. Bring to a boil, then drain immediately. Cut the tripe into 1 1/2-inch squares and return it to the empty kettle. Add 3 cups cold water and the wine, tomato, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely chopped onion and the garlic. Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender.

Pimeinto (Pimientos are a species of large, heart shaped red peppers. Mild yet flavorful, they have thick meat and flesh that is juicy and delicious. They can be used in salads, Italian sauces, or as an edible garnish and will perk up any vegetable dish. Pimentos.) if you cant get canned pimientos in your area, an easy way to substitutes is by roasting red bell-peppers (red capiscum) roast the peppers till skins come to a blister, roll them over a fire evenly see to it not to burn the inner flesh.

Peel pemientos and slice into small strips and set aside, slice chorizo de bilbao into small diagonal slices or bite size slices. (Chorizo de Bilbao; One of Spain's most popular cooking chorizos, this is another sausage originally from the Basque provinces and around Pamplona. Its pungent, slightly firm meat is seasoned with the usual Spanish trinity of garlic, pimenton and pepper, but it's also laced with cumin and oregano. Similar to but more robust than uncured chorizo fresco, chorizo de Bilbao stores well in the refrigerator and keeps for a longer periods than the fresh sausages.)

Heat the oil in a skillet and saute the finely chopped onion until it is translucent. Add the chorizo and cook for 5 minutes add in a few bay leaves while frying the chorizo, to enhance a stronger aroma and taste.

Stir in the tomato paste and paprika and cook 1 minute more. Add 1 cup of the stock from the tripe kettle, a little at a time, and cook-stir until the mixture thickens, add in the tripe, cover and cook 1 - 1/2 hours more. Remove the cover and continue cooking until the tripe is very tender. Add in the rest of the remaining ingredients, chickpeas, and green olives, black olives and simmer for another 10 minutes.

Serve in warmed bowls or shallow individual tapa-size dishes. Serve with good crusty bread for sopping up the sauce. Serves 4 - 6 persons depending on the portions of servings (Se sirven en una cazuela con tapadera, con los chorizos cortados a rodajas encima y unas hojitas de hierbabuena) enjoy.