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Ingredients
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Main Ingredients
Vegetables
Spices and Seasoning
Liquid
Method
Preparation of Tripe
- 1
Clean the Tripe
Thoroughly clean the beef tripe under cold running water, then chop it into bite-sized pieces.
- 2
Cook the Tripe
In a large pot, add the chopped tripe and cover it with water. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until tender.
Cooking the Sauce
- 3
- 4
- 5
Incorporate Tomatoes and Spices
Stir in the diced tomatoes, paprika, bay leaves, salt, black pepper, and saffron. Cook for about 10-15 minutes until the tomatoes have broken down.
- 6
Add Chorizo and Blood Sausage
Slice the chorizo and blood sausage, then add them to the sauce mixture. Cook for another 5 minutes.
Combining Ingredients
- 7
Combine Tripe with Sauce
Once the tripe is tender, drain it and add it to the sauce mixture. Pour in the water or beef broth and stir well.
- 8
Simmer
Bring the mixture to a simmer and let it cook for about 30-40 minutes, allowing all the flavors to meld together.
- 9
Adjust Seasoning
Taste and adjust seasoning with more salt or pepper if necessary.
Serving
- 10
Serve Hot
Serve the Callos a la Vizcaina hot, garnished with fresh parsley if desired.
