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Callos
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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.