How to Cook Goto de Callos
Recipe type: Beef Recipe
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 kilo ox tripe
  • 2 tbsp. cooking oil
  • 2 cloves garlic (minced)
  • 1 onion (thinly sliced)
  • 1 can (8 oz) tomato sauce
  • 1 tsp. salt
  • ½ cup sliced chorizo de bilbao
  • ½ cup sliced sausage
  • 2 red and green sweet pepper(sliced into strips)
  • 1 cup canned chickpeas
  • 2 tsp. paprika
  • ¼ tsp. pepper
  • 2 carrots (pared and sliced 1-inch thick)
  • 4 potatoes (pared and sliced, 1-inch thick)
  • MSG to taste
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How to cook Goto de Callos:
  1. In a large kettle, cover tripe with water, and bring to a boil for 10 minutes.
  2. Pour off water and rinse kettle well.
  3. Replace ox tripes in kettle and cover with fresh water.
  4. Bring again to a boil; then lower heat and simmer until tripe is tender.
  5. Drain tripe and cut into 1½ inch cubes. Saute garlic, and onions.
  6. Add tripe, tomato sauce, salt, MSG, pepper, paprika, chorizo, and sausage.
  7. Let simmer for 20 minutes. Add carrots, potatoes, sweet pepper and chickpeas.
  8. Cook until carrots and potatoes are tender.
  9. Serve hot. Good for 10 persons.
Recipe by Panlasang Pinoy Meat Recipes at