“Faster” is relative, of course. If you go back to my original callos recipe, here, it was rather involved, and took 6+ hours, at least. But since then, I have grown to love callos, the dish, and have had several versions here and abroad. I still prefer the hearty homemade versions (though we had an excellent one at the market in Florence once, and another brilliant version in a Rome market), and while I am not always up for the full-blown time-consuming recipe I first used, I realize too many shortcuts might yield a sub-standard result. Here’s a quicker version that we liked… First, clean the callos or trip thoroughly, slice into smaller pieces or strips and place in a pot with say two cups of white wine and water and bring this to a gentle boil, lower to a simmer and let the tripe soften over say 1.5-2.0 hours.
In another pot (preferably an enameled cast iron beast), saute onions, garlic, lots of chorizong hubad or sliced spanish chorizo, chopped lechon leftovers, a bit of paprika and saute for a few minutes. Add some tomato paste, de-glaze with white wine, add some chopped canned tomatoes or passatta, some beef stock and let that come to a simmer. Throw in any herbs you prefer. Add the tripe back in and let that all simmer until the flavors have melded, say 40-60 minutes. About halfway through the cooking I added a can of chickpeas and don’t forget to season generously with salt and pepper. This was really a much less involved version of callos, but the results were almost as good as the original recipe I used. Totally met the cravings, for less work. It tastes even better a day or two after you cook it (but refrigerate in the meantime, please)… :)