Callos

Ingredients:
1 med. pata (front, about 800 gms.)
1 k. tripe
1 (210 gms.) can vienna tidbits
1 (210 gms.) can chorizo bilbao
¼ cup olive oil
1 pc. onion, chopped
1 pc. potato, cubed

1-½ cups tomato sauce
2 cups broth
1-½ cups garbanzos, cooked
1 pc. bayleaf
1 tsp. paprika bilbao
salt, sugar & pepper to taste

Directions:

Boil pata and tripe till tender, reserve broth.

Cut pata meat, tripe, sausage, ham and chorizo into 1"-cubes.

Heat oil in a saucepot and stir-fry chorizo.

Push to one side of the pan then add the onions.

Stir-fry until opaque then add potatoes, cook until half done.

Add the sliced meats, bell peppers and garbanzos. Mix well.

Pour in the tomato sauce and broth.

Add the bay leaf and season with salt, sugar, paprika and pepper.

Let boil. Let simmer for another 5 minutes.

Remove from heat and serve hot. Makes 10 servings.