Callos by Chef Tatung – NutriAsia

Ingredients

• 1 kg beef tripe, cleaned
• 1 kg beef mask
• 5 cups water, as needed
• 1/2 tbsp UFC Whole Peppercorns
• 1 tsp UFC Iodized Salt
• 2 pcs UFC Laurel
• 4 tbsp olive oil
• 6 cloves garlic, minced
• 2 pcs onions, chopped
• 1 cup red bell peppers, cut into strips
• 1 tbsp Spanish paprika
• 1 tsp dried herbs of choice
• 1 cup chorizo de Bilbao or ham slices
• 1 cup white wine
• 200 g UFC Tomato Sauce Guisado
• 3 cups beef stock
• 1 cup garbanzos
• 1 pinch salt and pepper, to taste
• 3/4 cup pitted green olives (optional)