CALLOS OX TRIPE AND KNUCKLES IN GARLIC TOMATO SAUCE.

 CALLOS OX TRIPE AND KNUCKLES IN GARLIC TOMATO SAUCE.
Chef Boy Logro of Idol sa Kusina


INGREDIENTS:

1 kl ox tripe
1 kl ox knuckles
250g slab of bacon
2 pcs chorizo bilbao
1 pc small onion, quartered
2 sticks celery, with leaves
6 pcs cloves garlic
1 tbsp black peppercorn spring of parsley
2 tbsp olive oil
2 tbsp chopped onion
1 tbsp minced garlic
200g tomatoes, skinned, seeded and chopped
200g can pimientos, cut into strips
400g chick peas, boiled and skinned
2 tbsp paprika
1 tsp freshly ground black pepper
50g grated parmesan cheese

Procedure:
1. place the tripe, knuckles, bacon. sausage. quartered onions, celery, whole garlic cloves, peppercorns and parsley in a l arge pot and add sufficient water to cover.
2. bring to boil, then reduce to a simmer and skim off the froth as it
comes to the surface. remove the sausage after 30 minutes and the other meats, including tripe, as they become tender. de-bone the knuckle and cut into chunks. cut tripe and bacon in a similar way. cut sausage in half lengthwise, then diagonally. strain the stock and set aside.
3. pour the oil in a large casserole and fry bacon to allow fat to tender, then remove bacon and drain on kitchen paper. add the minced garlic, chopped onion and tomato to the pan and saute until the liquid is significantly reduced, then re-place bacon, add the other meats, pimiento, chick peas, paprika, pepper and 1 liter reserved stock and bring to the boil.
4. reduce heat and allow to simmer for 15-20 mins., then stir in the cheese & adjust seasoning to taste. serve immediately.