2 Onions (one in four pieces and the other chopped for the second part)
1 Laurel leaf
8 grains of black pepper
1 tsp sweet red pepper
Little chilli pepper
The tripe and snout must be washed very well, cut into small pieces and put into a bowl with some water, a mug of vinegar and some salt. Wash them very well again with the liquid until they are clean. If necessary, repeat this procedure several times. Afterwards put in a pot, cover with cold water and once the water boils, take them out and clean them again with cold water.
Place them one more time into a pot with fresh water, and then add the onion (in pieces), two garlic cloves, the laurel, and the pepper grains. Let them cook for about four hours and put aside to be fried the next day.
Put into a pan some oil, two chopped garlic cloves, the chopped onion and fry until soft and golden. Add the smoked ham cut into very small pieces, the red sausage in slices and lightly fry. Once done, add a teaspoon of sweet red pepper and immediately remove the pan from the heat.
The “callos” are placed in a clay pot, removing the onion, the garlic and the laurel with which they were cooked the day before. Add the mixture (with the ham and red sausage, etc.). Cover with 1/2 L of water, add the black sausage, and a little chilli pepper. Cook on a low heat for about 45 minutes.
Serve in the same pot in which they were cooked. If several portions are to be served, try to use hot clay small pots.