Growing up in my Lola’s kitchen in Bataan, I watched her transform humble ox tripe into this magnificent Filipino-Spanish Callos that would always steal the show at friends and family gatherings.
The first time I made this callos recipe myself, the rich aroma of paprika-spiced tomato sauce and chorizo brought me right back to those lunches, where we’d fight over the last spoonful of that collagen-rich sauce.
While this hearty tripe stew might take a few hours to make, seeing your friends and family’s eyes light up as they soak their rice in that velvety sauce makes it absolutely worth it.
I’ll walk you through every step of creating this heritage dish that’s been gracing Filipino tables for generations, from properly cleaning the tripe (tuwalya) to achieving that perfect melt-in-your-mouth texture that makes Callos so irresistible.
Why You’ll Love This Recipe
- Rich, Collagen-filled Broth: The slow-cooking process extracts all the goodness from the ox feet
- Complex Flavors: Smoky chorizo, sweet paprika, and savory tripe create layers of flavor
- Make-Ahead Friendly: Tastes even better the next day
- Budget-Friendly: Transforms affordable cuts into a gourmet dish
- Restaurant Quality: Master this heritage recipe at home
Flipino-Spanish Callos (Ox Tripe Stew)
Equipment
- Large heavy-bottom pot (for even heat distribution and preventing scorching)
- Sharp knife (kutsilyo) (para sa maayos na pagputol/for precise cutting)
- Colander (salaan) (panghugas at pansala/for washing and draining)
- Cutting board (Sangkalan)
- Measuring cups and spoons (Panukat)
- Kitchen Timer
- Pressure Cooker/Instant Pot (Optional) (para mapabilis ang pagluluto/to speed up cooking)
Ingredients
For Cleaning the Tripe
- 1 pound honeycomb tripe tuwalya/goto
- ¼ cup vinegar suka
- 3 tablespoons rock salt asin
- Water
For the Stew Base
- 2 pounds ox feet pata, cut into pieces
- 1 onion quartered (sibuyas)
- 4 cloves garlic crushed (bawang)
- 1 teaspoon peppercorns paminta
- 2 bay leaves dahon ng laurel
For the Sauce
- 3 strips bacon chopped
- 1 onion chopped
- 4 cloves garlic minced
- 2 pieces Thai chili peppers siling labuyo
- 5 ounces Chorizo de Bilbao sliced
- 1 tablespoon paprika pula ng pimiento
- 1 cup tomato sauce
- 3 cups beef broth
- 1 cup garbanzo beans garbanzos
- ½ red bell pepper pamintang pula
- ½ green bell pepper pamintang berde
- ½ cup green peas gisantes
- Salt and pepper to taste
Instructions
- Begin by cleaning 1 pound of honeycomb tripe (tuwalya/goto). Remove the yellowish fat and loose membrane. Create a cleaning solution with cold water, ¼ cup vinegar (suka), and 3 tablespoons rock salt (asin). Soak the tripe in this solution for 1 hour. Rinse thoroughly under cold running water.
- Place the cleaned tripe and 2 pounds of ox feet (pata) in a large pot with water at high heat (100°C/212°F). Boil for 10-15 minutes, then discard the water and rinse the meat thoroughly.
- Return the meat to the pot at medium-high heat (190°C/375°F). Add fresh water along with 1 quartered onion (sibuyas), 4 crushed garlic cloves (bawang), 1 teaspoon peppercorns (paminta), and 2 bay leaves (dahon ng laurel). Once boiling, reduce to low heat (160°C/320°F) and simmer for 1.5-2 hours until tender.
- While the meat cooks, prepare the sauce. Heat a separate pan to medium heat (175°C/350°F). Cook 3 strips of chopped bacon until the fat renders. Add 1 chopped onion, 4 minced garlic cloves, and 2 Thai chili peppers (siling labuyo). Sauté until fragrant. Add 5 ounces of sliced Chorizo de Bilbao and brown slightly. Stir in 1 tablespoon paprika (pula ng pimiento) and 1 cup tomato sauce.
- Once the meat is tender, combine it with the sauce mixture at medium-low heat (165°C/330°F). Add 3 cups beef broth and 1 cup garbanzo beans (garbanzos). Simmer until the sauce begins to thicken. Add ½ red bell pepper (pamintang pula), ½ green bell pepper (pamintang berde), and ½ cup green peas (gisantes). Cook until the vegetables are tender-crisp but still vibrant. Season with salt and pepper to taste.
- Let the stew rest for 30 minutes before serving to allow the flavors to meld together. Serve hot with steaming white rice (kanin).
Tips from Lola’s Kitchen
- Para mawala ang amoy ng goto (To remove tripe odor):
- Scrub with calamansi or lemon
- Double-boil method is essential
- Never skip the vinegar soak
- Para lumambot ang karne (For tender meat):
- Never boil on high heat after the initial cleaning
- Keep liquid at a gentle simmer
- Check tenderness with a fork
- Para sa masarap na sarsa (For flavorful sauce):
- Toast paprika briefly to release oils
- Use high-quality chorizo
- Let stew rest for 30 minutes before serving
Traditional Serving Suggestions
- With steaming white rice (kanin)
- Crusty Spanish bread (pan de sal)
- Garnish with fresh parsley
- Side of pickled vegetables (atchara)
Troubleshooting
- Tough Tripe:
- Solution: Continue cooking on low heat
- Add hot water if needed
- Thin Sauce:
- Solution: Simmer uncovered
- Cook until desired thickness
- Too Spicy:
- Solution: Add coconut milk
- Increase beans or vegetables
Ingredient Alternatives
- Chorizo: Spanish-style sausage or longganisa
- Ox feet: Beef shanks or tendon
- Garbanzo: White beans
- Fresh chilies: Chili flakes
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months
- Reheat: Stovetop at 165°F/74°C
- Add broth if needed when reheating
Variations
- Callos Madrid Style:
- Add morcilla (blood sausage)
- Include more vegetables
- Modern Filipino Version:
- Add carrots and potatoes
- Use local chorizo
FAQs
Q: Can I make this in an Instant Pot? A: Yes, pressure cook meat for 45-50 minutes. Q: How do I know when the tripe is done? A: It should be tender but still slightly chewy. Q: Can I make this ahead? A: Yes, flavors improve overnight. Q: Is this spicy? A: Moderately spicy; adjust chilies to taste.
Filipino-Spanish Callos (Ox Tripe StewNutrition
The Story Behind Callos (Ox Tripe Stew)
Growing up Filipino means inheriting a treasure trove of recipes that tell stories of our colonial past, and Callos stands proudly as one of these culinary masterpieces. This hearty ox tripe stew, known locally as “tuwalya” stew, traces its roots to Madrid’s bustling taverns, where it was born as Callos a la Madrileña before finding its way to Philippine shores during the Spanish colonial period.
In the cobblestone streets of 19th-century Madrid, Callos started as a humble worker’s meal, where resourceful cooks transformed affordable offal cuts into a dish worthy of nobility. When Spanish galleons sailed to Manila, they brought not just spices and textiles, but this remarkable recipe that would soon adapt to Filipino tastes and ingredients. Our local version embraces the original’s use of tripe and ox feet but adds a distinctly Filipino touch with our love for rich, sauce-heavy dishes perfect for kanin (rice).
What makes Filipino Callos uniquely ours is how we’ve mastered the art of tenderizing the tripe to perfection, a technique passed down through generations of home cooks. The addition of chorizo de Bilbao, a Spanish sausage that’s become a Filipino pantry staple, adds that signature smokiness that sets our version apart. Many Filipinos remember this dish from special occasions – from fiestas to Noche Buena – where the rich, collagen-filled sauce would always be the first to disappear from the table.
Today, this dish continues to bridge generations, with modern Filipino cooks discovering the joy of slow-cooking and the reward of transforming humble ingredients into something extraordinary. Whether served in Manila’s most prestigious Spanish restaurants or lovingly prepared in home kitchens across the country, Callos remains a testament to our rich culinary heritage and the enduring influence of Spanish cuisine on Filipino food culture.
