The melt-in-your mouth beef tripe and ox legs meat, thick and spicy sauce, and the tender-crisp bell peppers were all too tempting. If you need to know, I ate three cups of rice and two large ladles of this.
What is Callos?
Callos was one influence of Spanish colonization on Filipino cuisine. This recipe was likely adapted from Callos Madrillenos, a Madrid traditional dish that is often served at family dinners and in public houses.
This hearty stew includes beef tripe, ox legs, smoked meats like ham or sausages, green peas, garbanzo beans and bell peppers that have been slow-cooked in a paprika, tomato sauce.
How to prepare Ox Tripe
- The broth is the backbone of this dish. Beef tripe will spoil it. To get rid of the barnyard smell, I soak the tripe in vinegar and salt.
- To ensure that there are no unpleasant odors or sediments in the stock, I like to throw out the first boil.
To cook the tripe and ox feet to tenderness, it takes about 1 1/2 to 2 hrs. An Instant Pot is a great option if you are short on time. Cook the meat in pressure cooker for 45-50 minutes. Once the meat is done, you can use the recipe exactly as written.
- Honeycomb tripe 1 lb
- 1/4 cup vinegar
- 3 tablespoons of rock salt
- 2 lb ox feet, chopped into pieces
- 1 onion, quartered and peeled
- 4 cloves of garlic, crushed
- 1 teaspoon peppercorns
- 2 bay leaves
- 3 strips bacon, chopped
- 1 onion, chopped and peeled
- 4 cloves of garlic, peeled & minced
- 2 Thai chili peppers, stemmed & minced
- 5 ounces (about two pieces) Chorizo de Bilbao. Cut in a bias to 1/4-inch thick pieces
- 1 tablespoon paprika
- 1 cup tomato sauce
- 3 cups beef broth, made from boiling tripe and ox foot
- 1 cup garbanzo beans, drained
- 1/2 Red bell pepper, seeded and cored. Cut into cubes
- 1/2 green bell pepper, seeded and cored. Cut into cubes
- Salt and pepper to your liking
- 1/2 cup frozen green beans, thawed
- Use a knife to remove any yellowish fats or membranes from the flat side.
- Combine vinegar and rock salt in a bowl. Mix vinegar and rock salt in a bowl. Add enough cold water to cover. Allow to soak for approximately one hour. Drain the water and rinse under cold running waters.
- Add beef tripe, ox legs, and enough water to cover in a saucepan over medium heat Bring to boil for 10 to 15 minutes.
- Drain the meat and dispose of any excess liquid. Rinse tripe, ox feet. Rinse the pot. Put meat in the clean pot. Add enough water to cover. Bring to boil. Skim off any scum from the top.
- Once broth is clear, add chopped onions, peppercorns and bay leaves.
- Reduce heat and cover the pan. Cook for approximately 1 1/2 to 2 hours, or until meat is tender but not falling apart.
- Drain tripe and ox foot in a colander. Reserving 2 to 3 cups of broth is enough.
- Let the meat cool completely before handling. Slice the meat from the ox bones into 1-inch strips.
- Slice tripe into strips of 1-inch thickness
- Add bacon to a large saucepan on medium heat. Stir occasionally.
- Once bacon has rendered fat, add chopped onions and minced garlic to the skillet and heat until tender.
- Cook Chorizo de Bilbao for 2 to 3 minutes, or until it is lightly browned.
- Add the meat from the ox bones as well as the beef tripe. Stir frequently and cook for approximately 1 to 2 minutes.
- Cook the paprika for approximately 1 to 2 minutes. Stir occasionally.
- Mix in the tomato sauce and 3 cups of reserved broth. Bring to boil. Reduce heat to medium-low, cover, and cook for about 20 minutes or until the meat is tender and the liquid has reduced slightly.
- Cook the garbanzo beans until they are tender.
- Add bell peppers, green peas, and cook for about 1 to 2 minutes. Cook bell peppers and green beans for 1 to 2 minutes, or until they are tender but crisp.
- Salt and pepper to your liking Serve hot.