callos

2-3 lbs ox tripe
2 tbsp. oil
garlic
1-2 red onions
2-4 chorizo de bilbao
2 potatoes, peeled and cubed
2 carrots, peeled and cubed
1 cup chick peas
2 red bell peppers
1 lg can of tomato sauce
salt and pepper to taste

Season tripe with salt and pepper. Put ox tripe in a pot, add enough water to cover. Bring to a boil, lower heat and cook covered for one and a half hours or until tender. Drain and cut ox tripe into 1 inch squares. Reserve water.

In a pot, heat vegetable oil. Add garlic, onion and the chorizo de bilbao. Saute until onion is translucent. Add in potatoes, carrots, chick peas and red peppers. Add tomato sauce and 2 cups of tripe water. Add the ox tripe then toss in red peppers. Bring to a boil, then simmer for 45 mins or until veggies are cooked.

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