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.
Servings: 18 servings
- 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
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.