PROCEDURE:

1. Soak the beef tripe in cold water with the white wine vinegar for 20 minutes, then rinse. Cut into 3-inch cubes. Do this even if the beef tripe bought was already clean.
2. In a big pot, boil the beef tripe and pork trotter in salted water. After the first boil, discard the water. Rinse the meats to remove all froth and scum. Do this twice.
3. In the same pot, put new water then add the tripe, pork trotter, onions, half of the garlic, bay leaf, salt and peppercorns. Boil for about 2 to 3 hours. When the meat is almost tender, lower the heat and let simmer.
4. In a frying pan, fry the remaining garlic in pure olive oil. Add the chopped bacon, Jamón Serrano and chorizo. Stir in paprika. Add this to the tripe mixture and let boil for 20 minutes.
5. Add the chickpeas and the morcilla. Simmer for 3 minutes.
6. In serving callos, the pork trotter is discarded after cooking and is not served. It is only used for flavor and to thicken the soup. Serve with slices of French bread.

TIP:
Boiling the tripe in water and vinegar only helps to clean the tripe and remove the unpleasant smell or gamey taste. Callos is a good party dish as it is quite filling and can be served to a large group of people

PROCEDURE:

1. In a casserole, fry the onions and garlic in pure olive oil. Do not allow garlic to turn brown, just golden.
2. Add the Jamón Serrano leg and cover the casserole to “sweat” the bone.
3. Add the chopped bacon and chorizo and cook until the fat renders or melts.
4. Add the lentils and water. Bring to a boil until soup thickens. The fat of the Jamón Serrano leg will help thicken the soup
5. Season with paprika, salt and pepper.

FOOD FACT:

Filipinos get confused with chorizo and chistorra because they both look like Spanish- style longganisa. The difference between the two is that chorizo is cured and can be eaten uncooked while chistorra is fresh, not cured, and needs to be cooked, boiled or fried before it is eaten. The latter is actually more popular as Filipinos like ‘fried chorizo’. Chistorra is more commonly called ‘chorizo de Bilbao’ here in the Philippines, but there really is no such thing as ‘chorizo de Bilbao’ in Spain.