Callos Recipe
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.
Servings: 6
Calories: 667kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 667kcal | Carbohydrates: 7g | Protein: 53g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 202mg | Sodium: 365mg | Potassium: 662mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 7mg