Step 1: Boil and Tenderize the Meats (1.5 to 2 hours)

1. In a large pot, combine beef shank, beef skin, and enough water to cover.

2. Add bay leaves and a bit of salt. Simmer for 1.5 to 2 hours or until meats are fork-tender.

3. Skim off scum as needed.

4. Once tender, remove meats. Slice beef shank meat off the bone into large chunks. Slice beef skin into strips (if not already).

5. Reserve 1 cup of beef broth from the pot.

Step 2: Cook the Callos Sauce (20-30 minutes)

1. In a large pan, heat olive oil.

2. Sauté onions and garlic until fragrant and soft.

3. Add chorizo slices and sauté until oils are released.

4. Stir in tomato sauce and tomato paste (if using). Simmer for 5-7 minutes.

5. Pour in 1 cup reserved beef broth. Stir.

6. Add chickpeas, sliced bell peppers, and paprika.

7. Season with salt and pepper to taste.

8. Simmer sauce until slightly thickened.

Step 3: Combine and Finish (10-15 minutes)

1. Add the cooked beef shank, beef skin, and optional ox tripe to the sauce.

2. Stir gently to coat the meats evenly.

3. Simmer for another 10-15 minutes to let flavors meld.

4. Add olives (optional) towards the end of cooking.

Step 4: Serve

• Serve hot with steamed rice or crusty bread.