Filipino Callos Recipe
A hearty stew featuring ox tripe, vegetables, and smoked sausage in a tomato based sauce with spices.
Ingredients
- 1 1/2 lb ox feet veal shanks (cleaned)
- 2 lbs ox tripe (cleaned)
- 15 ounces chick peas garbanzo beans
- 8 ounces tomato sauce
- 2 chorizo de bilbao (sliced)
- 1/4 lb bacon (sliced crosswise in 1 inch length)
- 1 bell pepper (cut into thick strips)
- 1 onions (sliced)
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 carrot (cubed)
- 1 tsp whole peppercorn
- 4 cups water
Instructions
- Bring the water to a boil in a cooking pot or casserole.
- Add the onion, whole peppercorn, ox feet, and ox tripe into the pot and let it simmer until the feet and tripe are extremely tender. Another tool you can use is a slow cooker or pressure cooker.
- Take out the ox feet and tripe and let it cool. While it's cooling, set aside the stock for later.
- Cut the ox tripe into bite-size pieces and debone the ox feet then set the cut pieces aside.
- Heat a large wok or pan on medium heat then pour the olive oil.
- Add chorizo de bilbao and bacon then cook them for 5 to 8 minutes.
- Pour the tomato sauce and let the mixture boil.
- When the mixture is brought to a boil add the tender ox feet and tripe and 2 cups of the stock made from the water the ox tripe and feet boiled in then simmer for 10 minutes.
- Add salt and pepper then add the carrots. Let it simmer for 3 minutes.
- Add the chickpeas and bell pepper then simmer for 10 minutes.
- Transfer to a serving dish and serve hot