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Savour this well-loved Spanish inspired dish topped with a flaky crust for an even more festive feel.
1 Place tripe in a pot, cover with water and bring to a boil. Drain and repeat process 2 more times. Drain tripe and cut into strips.
2. Place blanched tripe in a pot, cover with water, bring to a boil, lower down to simmer season with 1 sachet of MAGGI MAGIC SARAP® and cook for approximately 1 hour or until tender. Drain and set aside.
3 Sauté onion and garlic in olive oil for 2 minutes. Add bell pepper and paprika and cook for another 2 minutes. Add tomato sauce, chorizo de Bilbao, chickpeas and tender strips of tripe. Bring to simmer.
4. Season with MAGGI MAGIC SARAP®. Check seasoning. Stir in grated cheese.
5. Transfer Callos into an ovenproof serving dish. Roll out thawed flaky pastry to cover baking dish. Pinch edges of the dough, brush top with some beaten egg, and make slits to allow steam to escape.
6. Bake in a preheated 400°F oven for 15-20 minutes, or until crust turns golden brown.
Ox tripe usually requires long, slow cooking, and that is the secret of extremely tasty and thick-yet-tender callos.
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1 kg ox tripe
1 sachet 8g MAGGI MAGIC SARAP®
2 tbsp olive oil
1 pc medium onion, small diced
2 cloves garlic, minced
2 pcs medium red bell pepper, cut into strips
1 tsp paprika powder
2 cups tomato sauce
3 pcs chorizo de Bilbao, sliced
1 can chickpeas (garbanzos), drained and rinsed
2 sachets 8g MAGGI MAGIC SARAP®
100 g cheese, grated
1 pack frozen flaky pastry, thawed
1 pc egg, beaten