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CALLOS
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Bob
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Joined: 24 Feb 2003
Posts: 1724
Location: Connecticut and Massachusetts

PostPosted: Tue Nov 14, 2006 1:33 pm    Post subject: Reply with quote

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



Joined: 24 Oct 2003
Posts: 338
Location: Washington, D.C.

PostPosted: Tue Nov 14, 2006 1:48 pm    Post subject: Reply with quote

Be my guest! Very Happy
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Bob
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Joined: 24 Feb 2003
Posts: 1724
Location: Connecticut and Massachusetts

PostPosted: Tue May 27, 2008 3:53 pm    Post subject: Reply with quote

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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