Callos is a common beef tripe stew in Spain. However, Filipino's also made their own version and I though I could make it more Pinoy by using longganisa. Try this recipe and you'll surely enjoy it.
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.