Callos

Callos is a Spanish-Filipino dish consist of beef tripe, ox feet, potatoes, carrots, chorizo de bilbao, ham , bacon, olives, cheese then stewed in tomato sauce. Although this dish seems hard to prepare because the ingredients are many, the cooking process consist only of sauteing the garlic and onion then pouring every ingredients one by one then simmer it until it’s cooked. The only hard part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But on supermarket meat section you can buy them already cleaned.

To cook callos; Pressure cook pata and tripe in water until tender (about 30 minutes). Reserve broth. Cut up pata and tripe into serving pieces. Set aside. Sauté garlic and onions in olive oil until soft. Add pata and tripe, potatoes and carrots. Pour beef broth. Simmer until potatoes are tender. Add the chorizo de bilbao, ham, bacon, garbanzos and tomato sauce. Season with salt and pepper. Simmer for about 20 minutes. Lastly add the pimientos, olives and cheese. Simmer again for 10-15 minutes. Serve hot. 

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5 from 2 votes

How to Cook Callos

Callos is a Spanish-Filipino dish consist of beef tripe, ox feet, potatoes, carrots, chorizo de bilbao, ham , bacon, olives, cheese then stewed in tomato sauce.

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Course: Beef Recipe

Cuisine: Spanish/Filipino

Servings: 18 servings

Calories: 144kcal

Author: Manny

Ingredients

• 2 1/2 kilo pata ng baka cleaned sliced
• 3/4 kilo ox tripe cleaned
• 4 cup water
• 1/4 cup olive oil
• 1 head garlic minced
• 2 pcs onions sliced
• 4 pcs potatoes cubed and fried
• 3 pcs carrots diced
• 2-3 cup beef-broth
• 4 pcs chorizo de bilbao sliced
• 1/4 kilo sweet ham sliced
• 4 slices bacon cut into l-inch long
• 1 can garbanzos
• 1 3/4 cup tomato sauce
• Salt and pepper to taste
• 1 can pimientos morrones
• 1 small bottle of olives
• 1/4 cup cheese grated

Instructions

How to cook callos

• Pressure cook pata and tripe in water until tender (about 30 minutes).
• Reserve broth. Cut up pata and tripe into serving pieces. Set aside.
• Sauté garlic and onions in olive oil until soft. Add pata and tripe, potatoes and carrots.
• Pour beef broth. Simmer until potatoes are tender.
• Add the chorizo de bilbao, ham, bacon, garbanzos and tomato sauce.
• Season with salt and pepper. Simmer for about 20 minutes.
• Lastly add the pimientos, olives and cheese.
• Simmer again for 10-15 minutes. Serve hot.