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Callos is a stew of ox tripe. It’s one of those recipes that needs TLC; you have to go through the process of cleaning the tripe, cook for hours until it’s tender, remove the scum, replace the water and then repeat the process until tender. Luckily, I could buy tripe that has been cleaned and is already tender. This dish is evidently “spanish” in origin. Being colonized by Spain for 400 years, Callos is one of their greatest legacy…LOL!
Callos is one of my family’s favorite dishes. I first posted this in my post Boston Soujourn. I thought that the warm and hearty callos plays off of what clam chowder meant to us while we were in Boston. I omitted the story here but if you want to take a mini Boston tour feel free to join me in Boston Soujourn. But in case you can’t wait, here’s the recipe.
Ingredients
- 1 tbsp of olive oil
- 1tbsp of vegetable oil
- 2.5 lbs of tripe (cleaned and tender), sliced
- 2 cloves of garlic, minced
- 1 small onion, diced
- 4 pcs tomatoes (I would suggest over-riped tomatoes are best to use for this dish)
- 1-2 tbsp paprika
- 2 pcs. chorizo de bilbao (canned or frozen is fine)
- 2 carrots, diced
- 1 can garbanzos
- 1 can red kidney beans
- 1 pc. green pepper, sliced
- beef stock
- salt and pepper to taste
- 1 can tomoto sauce
Instructions
- Make sure that the tripe is tenderized. Otherwise put the tripe in a pot. Throw in some bay leaf, peppercorn and boil it until tender. Remove scum that gathers around the top. I also replace the water and boil it until tender. You got the drift why I said this dish needs some TLC? But don't worry, it's worth all the trouble.
- In a saucepan, put a little oil and brown the sides of the chorizos or until firm. Set aside, when it's cool, slice it into jullienne strip, or just the way you sliced your tripe to give a uniformed look. On the same pan, add a little olive oil. Saute the garlic, onions and tomatoes. Before putting in the tripe, make sure that the tomatoes is all wilted, this may take a little over 4 minutes. Add the tripe. Give it a stir. Add the bay leaf and black pepper. Stir a little more. Add the chorizo slices. Pour the tomato sauce, then the beef stock. Let it simmer. Add the potatoes and carrots and garbanzos and red eye beans. Cook for about 4 minutes or untile they are tender. Season with paprika. Add the remaining veggies.
- Tip: You don't want to overcook your veggies, so what I usually do is add it whem the sauce has been reduced. The sauce should be nice and sticky... and mmm good.
© 2012, Malou @ Skip to Malou. All rights reserved.
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Tagged: callos, skip to malou, skiptomalou.net, tripe
thats my surname…. haha
pero di pa ko nktikim nyan……
napakasarap niyan ( CALLOS} kaya nga lng napakahirap maglinis ng tripe…. madalang ko lng iluto ito…
@renz callos, oo nga no.. last name mo nga hehe all the more that you should try to cook it. :)
haha
Mtigas yn ah..yn b ung nku2ha s palad at tlampakan ng tao tp0s niluto?!eeww..
just have tripe stew for dinner two nites ago,yumyummmm talaga prepared by an italian chef…
My dad’d fave!!!
ndi ko pa natitikman,will some0ne cook it for me?
Kapampangan na luto ryt!
wow sarap, pa-share po!
ang sarap naman
Wow. It looks yummy. I hope I could serve my family this dish!
hoy.
masarap yang callos..
palibhasa kase
mga indi kau marunong mag luto..
try nyong magtanong sa iba…
callos is one of my fav. food
mag prito lng ata hirap na kau.
tse?,.