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Mains

Callos

Monique Moore celebrated her 40th birthday with a dinner personally cooked by Andre Guerrero, chef of the hot new restaurant Linq. How did Moore lure Guerrero away from his high-profile job? Simple. He's her brother. Guerrero cooked most of the ... Read more

Total time: 3 1/2 hours | Serves 4
  • 1 red bell pepper
  • 1 1/2 pounds beef honeycomb tripe
  • 1 pig's foot, quartered
  • Water
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 3 cloves garlic, mashed
  • 1 onion, chopped
  • 3 tomatoes, peeled, seeded and chopped
  • 4 pieces chorizo de bilbao, sliced
  • 1 cup cooked garbanzo beans
  • 1 teaspoon Spanish paprika
  • 1 potato, peeled and cut into 1/2-inch dice
  • Salt, pepper

Step 1Broil pepper 4 inches from heat source, turning until all sides are blackened, 10 minutes. (Or, place pepper over gas flame, turning, until skin blackens.) Place in bowl covered with plastic wrap 15 minutes. Scrape off skin and cut into 1-inch pieces. Set aside.

Step 2Place tripe and pig's foot in large pot and cover with water. Bring to a boil, then simmer 5 minutes. Discard water and add fresh water to cover. Add salt. Bring to boil and simmer until tripe is tender, 3 hours. Remove tripe and cool. Pig's foot may need additional cooking. Reserve broth. Cut tripe into 1 1/2-inch cubes. Remove bones from pig's foot and cut meat into 1-inch slices.

Step 3Heat oil in large skillet over medium heat. Add garlic and cook until it begins to turn light golden, 2 to 3 minutes. Add onion and cook until translucent, 6 to 8 minutes. Add tomatoes, chorizo, tripe, pig's foot, garbanzo beans, roasted pepper, paprika and 2 cups reserved broth. Simmer 15 minutes. Add potato and simmer until potato is tender, 25 minutes. Season to taste with salt and pepper. Add more broth if sauce becomes too dry.

Note: Latino and Filipino markets sell pigs' feet.
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