CALLOS

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

Moderators: almudena, Moderators

User avatar
Bob
Moderator
Posts: 1772
Joined: Mon Feb 24, 2003 3:54 am
Location: Connecticut and Massachusetts

Post by Bob »

I won't try to talk you into liking callos, but I will urge you to save your share for me.
User avatar
Xose
Posts: 332
Joined: Fri Oct 24, 2003 4:13 pm
Location: Washington, D.C.

Post by Xose »

Be my guest! :D
User avatar
Bob
Moderator
Posts: 1772
Joined: Mon Feb 24, 2003 3:54 am
Location: Connecticut and Massachusetts

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.
Post Reply

Return to “Meats - Carnes”