Callos or mondongo


  • 1 KG. And middle callus.
  • 1 kg. Of hoof terbera.
  • 2 or 3 potatoes.
  • 1 onion.
  • ¼ of chickpeas soaked.
  • 1 celery leaf.
  • 2 or 3 leaves of spearmint.
  • Oil.
  • Tomato.
  • Peppers.
  • 1 piece of chorizo.
  • 1 slice of bacon (fresh).
  • 1 head of garlic.
  • Salt


  • We bought the callus one day before it was cooked; We scorch the veal hands well and wash the remnants well with water, salt and lemon, leaving them with these ingredients until the next day to be completely clean.
  • In a pot we add a little oil, frying the onion (grated previously), a little before separating, add the flour and paprika, making a turn (without letting it burn). Put water in the pot, adding corns, celery, chickpeas and a slice of chorizo sliced (leaving a bit to chop).
  • Roast the garlic, chopped together with almonds, remaining chorizo and bacon. When the pot has boiled for about 45 minutes, we uncork it, throwing the potatoes into tacos. Once the potatoes have been cooked 10 minutes, add the chopped together with the peppermint, letting it boil for about 10 minutes.