Callos
(tripe recipe from Gibraltar)
Ingredients
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, salt, pepper.
Directions
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.
