Flipino-Spanish Callos (Ox Tripe Stew)
Callos is a soul-warming Filipino-Spanish ox tripe stew where offal transforms into tender, succulent morsels swimming in a paprika-tinged tomato sauce, enriched with smoky chorizo, tender garbanzos, and crisp bell peppers—a testament to Filipino cuisine's masterful blend of humble ingredients and colonial influences.
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
- 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
- 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). 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 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
Nutrition
Calories: 450kcalCarbohydrates: 15gProtein: 35gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 6311mgPotassium: 695mgFiber: 4gSugar: 9gVitamin A: 1820IUVitamin C: 50mgCalcium: 84mgIron: 3mg
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