Callos

Here's my take on that favorite Spanish stew callos which is done in the lazy "throw-it-in" style--

1/2 kilo ox tail
1/2 kilo pig's feet, cleaned & cut
1/2 kilo ox tripe, cleaned & cut into bite-size strips
1/2 kilo beef tendon, cut into bite-size bits
1 medium can garbanzos (chick peas)
3 carrots, cubed
8 garlic heads, peeled & fast crushed (pound it with flat side of your knife)
1 medium can red pimentos, cut into bite-site bits
1 can of Chorizo de Bilbao (Purefoods is okay), cut into rounds
1/4 kilo cubed Chinese ham (Excellente, Adelina's or Majestic)
3 cans, liver spread (liverwurst)
1 1/2 liters tomato sauce
1 teaspoon paprika
1/2 teaspoon nutmeg
3 beef cubes
3 onions, quartered
2 oranges, juiced

Sprinkle orange juice over ox tail, pig's feet, tripe and tendon.  Marinade for around 30 minutes and bring to a boil for 15 minutes with 2 liters of water.  Set aside.

In a large heavy cauldron, saute garlic and onions in olive oil.  Add in Chorizo de Bilbao and Chinese Ham.  Stir-fry for 3 minutes in high heat until aroma comes out.  Add beef cubes, paprika, nutmeg.  Simmer for another 3 minutes in medium heat.

Add the ox tail, pig's feet, tripe, tendon and broth to the cauldron.  Add tomato sauce & liverwurst.  Lower heat to minimum. Add salt & pepper to taste.  Simmer for one hour, closed lid.

Add garbanzos, carrots & pimentos.  Stir well and simmer for another 30 minutes.

As usual, you can adjust ingredient proportions to your taste.

Enjoy!