CALLOS

Recipies using beef, veal, pork, sausages, patés, & game.<br>
Recetas empleando carne de vaca, ternera, cerdo, embutidos, paté, y caza.

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Bob
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Post by Bob »

I won't try to talk you into liking callos, but I will urge you to save your share for me.
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Xose
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Post by Xose »

Be my guest! :D
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Bob
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Post by Bob »

To me, the texture of properly cooked callos is like that of the bread in sopa de ajo. It is important to cut it into small squares and cook it for quite a long while.

If you're squeamish about pigs' feet or calves' feet, you can substitute a little fatty pork (shred it later) and packaged gelatin.
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