Clean the beef tripe thoroughly by rubbing it with salt and rinsing multiple times under cold water. Cut into 2-inch strips and place in a large pot with enough water to cover. Bring to a boil, then drain. Repeat this process twice to remove any unwanted odors.

In a pressure cooker, add the cleaned tripe with fresh water, 1 bay leaf, and a pinch of salt. Cook for 45-60 minutes until tender. If not using a pressure cooker, simmer for 2-3 hours until the tripe is soft. Drain and set aside.

Heat olive oil in a large, heavy-bottomed pot over medium heat. Sauté the chorizo slices until they release their oils and become slightly crispy, about 3-4 minutes. Remove and set aside.

In the same pot with the chorizo oil, sauté the garlic until fragrant, about 30 seconds. Add the onions and cook until translucent, approximately 5 minutes.

Add the cooked tripe to the pot and stir to coat with the aromatics. Pour in the tomato sauce, beef broth, paprika, and remaining bay leaf. Stir everything together and bring to a gentle simmer.

Add the chickpeas and cooked chorizo back to the pot. Season with salt and pepper to taste. Cover and simmer on low heat for 30-40 minutes, stirring occasionally to prevent sticking.

Add the sliced red bell peppers and green olives. Continue cooking for another 10-15 minutes until the bell peppers are tender and the sauce has thickened to your desired consistency.

Taste and adjust seasoning as needed. Remove bay leaves before serving. The callos should have a rich, thick sauce that coats the tripe beautifully. Serve hot with steamed rice.