Special Callos recipe

1 k tripe, cleaned and sliced
5 cups water
1/2 tsp peppercorn
1 laurel leaf
6 cloves garlic, crushed
1 large onion, sliced
2 chorizo de bilbao, sliced
1 large carrot, sliced
1 can 368g DEL MONTE tomato sauce
1 cup cooked garbanzos
1/2 cup pitted green olives, each cut into 4 wedges
1 can 220g vienna sausage, drained and sliced
2 medium 100g bell peppers, cut into strips
 1 stalk leek
1/2 cup grated cheddar cheese

Boil tripe in water, peppercorn, 1 tsp fine salt and laurel leaf until tender. Drain. Set aside. Reserve 3/4 cup broth

Saute garlic, onion, tripe, chorizo and carrot for 3 min. Add broth, salt and pepper to taste and remaining ingredients except leek and cheese. Simmer for 10 min. Add remaining ingredients. Allow to simmer

12 servings