Madrid-Style Callos (Tripe Soup)

Method

1. Clean and prepare the tripe by boiling it in salted water for 1 hour, then slicing it into strips.
2. In a large pot, heat olive oil and sauté the onion, garlic, bell pepper, and carrot until softened.
3. Add the pork belly and cook until browned.
4. Stir in the tomatoes, smoked paprika, salt, and pepper.
5. Add the prepared tripe and enough water to cover the ingredients.
6. Bring to a boil, then reduce heat and simmer for 1-2 hours until the tripe is tender.
7. Adjust seasoning and serve hot with a sprinkle of parsley if desired.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.