Callos Recipe

• 1/2 kg ox tripe
• Freshly ground Pepper
• 2 chorizo bilbao sausages, sliced diagonally
• ¼ cup extra virgin olive oil
• 1½ cups Tomato sauce
• 1 medium red capsicum, cut into 1-inch squares
• 2/3 cup pitted green olives
• 1/3cup chickpeas
• 2 cups vinegar
• 7 liters water
• 1½ kg ox hooves
• 2 tablespoons corn oil
• 1 onion, diced
• 3 cloves garlic, peeled and crushed
• 1 cup chopped tomatoes (fresh or canned)
• Salt
• Tabasco sauce (optional)

Directions