Callos

In two big pots of boiling water, add tripe; in the other, add tendons. After about 1-1/2 to 2 hours, throw out the water in both pots. Who needs scum. Examine tripe and tendons: clean off or scrape off any dubious-looking membranes. Add clean water to pots for second boil. Smash a knob of ginger with balat (pound once or twice) in mortar and pestle. Add one to each pot. Open windows of kitchen and house now. Things could get stinky. Boil for hours and hours until tender. I prefer "very tender"as opposed to al dente. When tender enough to take out tripe and tendons, set on chopping board. Save tendon broth. Throw out ginger. You may want to save tripe broth, too, but I find its taste too overwhelming. I throw it. Chop tripe into squares or rectangles. Chop tendon into 1/2 inch - 1 inch pieces. Set aside both. Pour a generous amount of olive oil (about 2-3 tablespoon) into pan large enough to hold final dish. Saute 3-4 cloves of crushed garlic until you can smell it. Add sliced onions, move it around until clear but not limp. Add 3-4 chopped peeled fresh tomatoes until mixture becomes mushy. Lower heat to simmer. Add about 1/2 cup of broth to sauteed ingredients just so it doesn't dry out. Simmer until more mushy and--as mom says--"lumalabas na 'yung langis ng kamatis." Add chopped tripe and tendons. Stir. Add 2-3 teaspoons patis. Some fresh ground black pepper ok, too. Stir. Add sliced chorizos with about 2 teaspoons of its own oil. Add 1 small can tomato sauce and enough broth to make enough room for all ingredients to sit in comfortably. About 2 cups maybe. Simmer about 30 minutes. Don't cover. (Low simmer--about 40 minutes is best). Add 1/2 roasted pepper--sliced--if you like, along with 3-4 olives. Add garbanzos. Stir. Simmer on low. Stir occasionally. Adjust taste with patis. Ok for about a hour of simmering on low and consistency is that of good stew. Serve with rice or good crusty dipping bread drizzled with olive oil.