MY NANAY'S CALLOS 3kg Ox Tripe, at room temperature 2 tbsps. white vinegar 1 tsp. black peppercorn 1 tsp. salt 1 tbsp. fish sauce 1 whole onion, peeled 1 head garlic, pounded with skin on 3 pcs. bay leaves ¼ cup olive oil 1 whole onions, finely chopped 2 tbsps. finely minced garlic 1 cup red bell pepper, finely chopped 2 cups tomato sauce 2-3 tbsps. tomato paste 3-4 cups stock from boiling tripe 1 cup grated easy melt cheese 1 tbsp. white sugar splash of white vinegar 1 can garbanzos 4 pcs. sliced chorizo salt and pepper to taste