Callos

How to make the Filipino version of Callos. Callos is one unique and hearty stew dish made of beef tripe and chorizo de bilbao. If you like tripe like me then this Callos recipe is for you. A great recipe for special occasions or just to make dinner extra special.

Callos is a hearty stew popularized during the Spanish occupancy. Like most traditional dishes, Callos has many variations and I can say this Callos recipe is not only easier to make but very delicious. It also has an option of adding carrots, potatoes, green olives and garbanzo beans instead of canned pork and beans.

Learn how to make this delicious Callos recipe. Watch the video below and learn how to make the simple version of Callos recipe. Don't forget to check related recipes below. Click on the name links below the pictures to see complete recipes.

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Ingredients

1 1/2 lbs ox/beef tripe
3 pieces chorizo del bilbao, sliced diagonally
1 small can guisantes, drained
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
4 cloves of garlic, sliced
1 cup tomato sauce
1/2 cup (canned) pork and beans
1 cup beef broth
1/2 teaspoon ground pepper
1/2 teaspoon paprika
2 pieces bay leaves
salt to taste
3 tablespoon olive oil or any kind
water as needed

Instructions

Clean tripe in running water. Place in a pot and cover with enough water. Bring into a boil for about 10 minutes. Remove tripe from pot and discard water.
Transfer tripe in a pressure cooker and cover enough water. Pressure cook for 30-45 minutes or until tripe is tender. Remove tripe and allow to cool. Cut tripe into bite size pieces and set aside. Save one cup of broth for later use and discard the rest of the broth.
Heat a deep pan over medium-high heat and add oil. Saute onion and garlic until aromatic. Add bay leaves. Add chorizo de bilbao and stir. Cook for about 2 minutes or until aromatic. Add tripe and stir. Cook for additional 2 minutes. Season with salt, ground pepper and paprika. Stir and cook for a minute.
Add beef (saved) broth and tomato sauce. Stir to combine and simmer over medium heat for about 10 minutes.
Add guisantes, pork and beans and bell peppers. Gently stir to combine and continue to simmer for about 5-10 minutes or until fully cooked. Add salt and more ground pepper as needed. Transfer in a serving dish and serve while hot over steamed rice. Enjoy!