Callos Ingredients:500g (1 lb) ox tripe
500ml (2 cups) vinegar
7 liters (28 cups) water
750g (1 1/2lb) ox hooves
2 tbsp corn oil
2 chorizo sausages, sliced diagonally into 1-cm (1/2-in) pieces
60 ml (1/4 cup) extra virgin olive oil
1 small onion, diced
3-4 cloves garlic, peeled and crushed
250ml (1 cup) chopped tomatoes (fresh or canned)
375ml (1 1/2 cups) canned tomato sauce
500ml (2 cups) vinegar
7 liters (28 cups) water
750g (1 1/2lb) ox hooves
2 tbsp corn oil
2 chorizo sausages, sliced diagonally into 1-cm (1/2-in) pieces
60 ml (1/4 cup) extra virgin olive oil
1 small onion, diced
3-4 cloves garlic, peeled and crushed
250ml (1 cup) chopped tomatoes (fresh or canned)
375ml (1 1/2 cups) canned tomato sauce
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