Our very own Callos Recipe (Filipino Version) is a version of the same dish that Spanish people have in Spain; obviously a product of being the latter country’s colony. And just like any recipe that we have borrowed and adapted from the Spanish, this callos recipe is a basket of flavors. It has the tasty tomato sauce, carrots, chorizo de bilbao, garbanzos, paprika and red and green bell peppers. The meat, on the other hand, is a mixture of ox tripe, ox feet or both.
Since you are dealing with ox tripe and feet, it is recommended that you put it first in a pot of plain boiling water or mix the water with sliced ginger to rid of its strong gamey odor, after which you proceed with your cooking. Though this recipe is a one pot dish, it is a slow cooker, so you have to use the pressure cooker for this one if you want to cut the cooking process in half.
Callos Recipe in Filipino Version
A feature of Spanish-influenced dishes, aside from the tomato sauce, is that dishes like Callos, Menudo, or Afritada will have a tendency to lean more on the spicy side that is why you usually have bell peppers and paprika (in the case of callos) in the recipes of these dishes. The carrots and garbanzos, on the other hand, act as extenders to the meat and provide for that contrasting crunch that the dish needs since the meat is supposed to be very soft. It is to be noted though that though garbanzos is not a traditional ingredient of the original callos recipe, Filipinos have added it nonetheless to provide that crunch and contrast in color.
Lastly, for substitutes, you can use chili powder instead of paprika if you want more spiciness and ditch the chorizo de bilbao for sausages if you want a more budget-friendly option.
You will love this sinful dish as the softness of the meat caused by pre-boiling it and eventually slow-cooking it, combined with the tastiness of the tomato sauce and the other ingredients will make you want to double your servings. Perfect for cold evenings, this is best partnered with steamed white rice.
- 1 kilo ox tripe, cleaned
- 1 kilo ox knuckles or feet, cleaned
- 250 g slab of bacon
- 2 pieces chorizo Bilbao (garlic sausage)
- 1 small onion, quartered
- 2 sticks celery, with leaves
- 6 cloves garlic
- 1 Tbsp black peppercorns
- sprig of parsley
- 2 Tbsp olive oil
- 2 Tbsp chopped onion
- 1 Tbsp minced garlic
- 200 g tomatoes, skinned, seeded and chopped
- 200 g can pimientos, cut into strips
- 400 g chick peas, boiled and skinned
- 2 Tbsp paprika
- 1 tsp freshly ground black pepper
- 50 g grated parmesan cheese
- Place the tripe, knuckles, bacon, sausage, quartered onions, celery, whole garlic cloves, peppercorns and parsley in a large pot and add sufficient water to cover.
- Bring to the boil and reduce to a simmer and skim off froth as it comes to the surface. Remove the sausage after 30 minutes and the other meats, including tripe, as they become tender. Debone the knuckle and cut into chunks. Cut tripe and bacon in a similar way. Cut sausage in half lengthwise, then diagonally. Strain the stock and set aside.
- Pour the oil in a large casserole and fry bacon to allow fat to render, then remove bacon and drain on kitchen paper. Add the minced garlic, chopped onion and tomato to the pan and sauté until the liquid is significantly reduced, then replace bacon, add the other meats, pimiento, chick peas, paprika, pepper and 1 liter reserved stock and bring to the boil.
- Reduce heat and simmer for 15-20 minutes. Stir in the cheese and adjust seasonings to taste. Serve immediately.