Callos consists of tender ox tripe pieces, sausages, and vegetables. Also referred to as ox tripe stew, the dish is known for being a fusion of Filipino and Spanish cuisine.
I assure you that it is really delicious! Although not everyone has the stomach to eat tripes (or tuwalya in Filipino) and ox feet. You'll be surprised once you get a taste of the melt-in-your-mouth goodness.
It is a given that young people, especially children, are not too fond of exotic food. Since Filipinos have quite a variety of these foods, it is possible for their children to enjoy the exotic taste of their cuisine.
My husband and I have no problems when it comes to such food. Actually, we enjoy them a lot and it felt like we never left the country. Our kids, on the other hand, still need a little more persuasion before they would eat dishes such as callos. So I decided to give it a go and see if this recipe will give them a sudden change of heart.
Before anything else, the dish does not work with substitutes and alternative ingredients. We can add-in whichever vegetables we like, but the tripe and feet are crucial for the recipe. So for people who want to try this, be sure that you are not on a diet or are completely healthy and have no health issues (e.g. high cholesterol).
Tips on How to Cook Callos
- For this recipe, fire is your friend. We will aim for the softest state of the tripes, so it would take a few moments before it gets done. Always go for low to medium heat.
- Carrots, peas, and red bell pepper suit the taste of the dish the most. But if you want to add more, like potatoes, it is also acceptable.
- Add some sausages and/or bacon to make it tastier. They will surely add more flavor to the overall taste of the dish.
- You can buy a pre-cleaned beef tripe from your butcher. If not, then you have to thoroughly clean it by yourself.
Storing leftover callos is very simple, it needs to be placed properly in a food storage box then inside the refrigerator. When reheating, it can be done using a microwave oven or directly on the pan.
- 2.2 lb beef honeycomb tripe
- 1 lb ox tail
- 1 tbsp peppercorn
- 4 pcs dried bay leaves
- 1 small onion chopped
- 4 cloves garlic chopped
- 1 tbsp olive oil
- 3 pcs longganisa
- 1 can garbanzo beans 240 g
- ½ cup tomato chunk
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 small red bell pepper
- 12 pcs green olives
- salt and pepper to taste
- In a large pot over medium heat, pour 4 cups of water and add beef tripe, ox tail, onion, peppercorn and bay leaves. Bring to boil for 10- 15 minutes then remove the scums. Continue to cook for 45 minutes until tender. Drain the meat and the spices but do not discard the broth, you can use that later.
- In another pot over medium heat, add the oil and fry the longganisa until golden brown. Remove from the pot and cut it into bite size.
- Sauté the garlic until lightly brown. Put back the cooked tripe, beef tripe and longganisa. Cook for another 1-2 minutes, stirring occasionally.
- Add the tomato chunk and garbanzo beans. Pour about 2 cups of beef stock that you used to cook the tripe and ox tail. Add the tomato paste and simmer for 30 minutes or until the sauce thickens.
- Add the paprika, green olives and red bell peppers. Season with salt and pepper based on your preferred saltness. Simmer for another 2-3 minutes then transfer in a serving bowl and serve immediately.