Receta Callos
Tripe came from the Italian word “trippa” which is a type of offal from the stomachs of various animals such as the cows and pigs. The most common one used for cooking is the beef tripe and it is used in different countries such as France who have Andouille and Tripoux, Italy who have Trippa alla Romana, Greece who have Patsás, Germany with their Saure Kutteln and Philippines and Spain with their Callos. These are just some of the popular examples and definitely there will be a lot more from other countries.
Callos had originated from Spain and it is one of the loved dishes in the Philippines, it a slow cooked stew that is made out of beef tripe cooked with pork leg, chick peas, tomatoes, paprika and Chorizo.
How about you do you have any tripe recipes to share?
Callos Cook time 1 hour 45 mins
500 g Ox Tripe, precooked, cleaned and cut into 1.5 x .5 in strips 1 small pork leg, cut into sections 3 pcs chorizo, sliced 1½ cups chickpeas, cooked 2 red capsicums, cubed ½ cup tomato paste 4 pcs tomatoes, diced 5 cups of beef stock 3 tbsp soy sauce 1 tbsp paprika 1 whole garlic, minced 1 whole red onion, chopped 3 pcs bay leaf freshly ground black pepper fish sauce fried garlic olive oil
In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown. Add pork then brown on all sides. Add tomatoes and 4 cups of beef stock. Bring to a boil and slowly simmer for 1 hrs. Add more beef stock if necessary. Remove the pork leg, separate the bones and slice meat into strip. Place meat and bone back into the pot. Add the tripe, chorizo, tomato paste, bay leaf, chickpeas, soy sauce, paprika and simmer in low heat for 30-45 more minutes or until meat is really tender. Remove the bone then add capsicums, season it with fish sauce and simmer for 10 more minutes. Serve and top with fried garlic. 3.2.2708
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