Do you want to taste a Spanish version of callos? Then I think this Callos a la Madrileña is what you might want to cook and serve for a special occasion or just a weekend lunch. It consists of oxtail, ox tripe, and pig’s feet with chorizo de bilbao and veggies like garbanzos and bell peppers. Since oxtail is quite expensive, you can substitute it with ox skin and some beef briskets which is cheaper. When buying ox tripe, you will have to decide if you want to buy in the supermarket which is already cleaned. But the trade off is the ones bought in the wet market is tastier but hard to clean.
Callos a la Madrileña: A Hearty Dish Full of Flavor and Nostalgia
Whenever I think of callos a la Madrileña, I’m instantly transported to family gatherings at my uncle Tito Ben’s old bahay in Laguna. This was his signature dish, one he’d proudly place at the center of the table, and everyone knew they’d need extra rice on standby. The aroma of slow-simmered oxtail, tripe, and chorizo would fill the air, mingling with laughter and chatter. But beyond the hearty flavors, this dish carries with it centuries of history and an unmistakable sense of home.
A Spanish Legacy with a Pinoy Touch
Callos a la Madrileña, or simply callos, traces its roots back to Spain, where it was traditionally served as a celebration dish. Over time, it found its way to the Philippines during the Spanish colonial period and became a staple in many Filipino households. While the dish remains close to its original recipe, it has also taken on unique Pinoy adaptations. My cousin Joy, for instance, swaps out the pricier oxtail for beef brisket and ox skin when she’s cooking on a budget. Her version still tastes divine, proving that you can make small changes without losing the essence of the dish.
Preparing the Ingredients: A Labor of Love
Cooking callos is not a quick affair, but the effort is well worth it. I learned this the hard way when I first tried making the dish myself. Tito Ben had always warned me about cleaning the ox tripe, but I didn’t take him seriously—until I found myself scrubbing and boiling for hours. If you’re buying your tripe from the wet market, be prepared for some extra elbow grease.
Here’s how we’ve always cleaned it at home: Wash the tripe under running water, scraping off any stubborn residue. Then, rub it with rock salt to help remove any lingering odor. Boiling it in water with a touch of baking soda not only cleans the tripe but also tenderizes it. Once done, you’re left with clean, flavorful tripe that absorbs the rich tomato sauce beautifully.
Pressure-cooking is a lifesaver here, especially for tough cuts like oxtail and pig’s feet. It cuts down on cooking time significantly while ensuring the meat is fall-off-the-bone tender. The broth that results from this process is pure gold—it’s packed with flavor and forms the backbone of your sauce.
Building Layers of Flavor of Callos a la Madrileña
The secret to a memorable callos a la Madrileña lies in the way you layer your ingredients. Start by sautéing garlic and onions in olive oil. The aroma alone will tell you you’re on the right track. Once the onions are caramelized, in go the tripe, oxtail, and pig’s feet. This step is crucial because it allows the meats to soak up the fragrant base before you add the rest of the ingredients.
Chorizo de Bilbao is a non-negotiable in my family’s recipe. Its smoky, garlicky flavor adds depth to the dish, and the vibrant red oil it releases gives the sauce that iconic color. For those who like a bit of heat, a pinch of siling labuyo does wonders. Just don’t overdo it—this dish is about balance, not overwhelming spice.
The final touch is the tomato-based sauce. We use tomato paste for its concentrated flavor, a pinch of sugar to mellow out the acidity, and, of course, the reserved broth to tie everything together. Simmering the garbanzos and bell peppers in this rich concoction brings the whole dish to life. A sprinkle of breadcrumbs not only thickens the sauce but also gives it a comforting, rustic texture.
A Dish to Share and Savor
In my family, callos is more than just a dish; it’s a reason to gather. We usually serve it on special occasions, but I sometimes find myself cooking it on a random Sunday, just because I miss the taste of home. Pair it with crusty bread or steamed rice, and you’ve got a meal that’s as satisfying as it is nostalgic.
If you’ve never made callos a la Madrileña before, don’t let its lengthy preparation intimidate you. This dish rewards patience, and every step—from cleaning the tripe to simmering the sauce—is a labor of love. Plus, it’s one of those recipes that tastes even better the next day, after the flavors have had time to meld.
Food for Thought
Did you know that callos was originally a peasant dish? It was created as a way to use up tougher cuts of meat that required long cooking times. Over the centuries, it evolved into a celebrated comfort food, appearing in both humble kitchens and fine dining tables. Here in the Philippines, it’s become a cherished symbol of our Spanish heritage and a reminder of how food brings people together.
So the next time you’re craving something hearty and full of history, try your hand at callos a la Madrileña. Whether it’s for a grand celebration or a quiet family dinner, this dish promises to deliver the warmth and richness of home—one tender, flavorful bite at a time.
How to Cook Callos a la Madrileña
Ingredients
- 1/2 kilo oxtail
- 1/2 kilo ox tripe
- 1/2 kilo pig's feet
- 1/2 cup olive oil
- 2 heads crushed garlic
- 2 pcs onions sliced
- 4 pcs Chorizo de Bilbao sliced diagonally
- 2 1/2 Tbsp. sugar
- 1 big can garbanzos drained
- 2 pcs big red and green bell pepper
- 1/2 cup tomato paste
- 1/4 cup bread crumbs
- 2 pcs siling labuyo or red chili peppers
- salt and pepper to taste
- MSG or granulated seasoning to taste
- 1 dash hot sauce optional
Instructions
How to cook Callos a la Madrileña:
- Just in case you bought the ox tripe in the wet market, you need to clean it very well.
- Wash the tripe thoroughly in running water. Clean it by scraping the stomach contents sticking on the tripe surface.
- Rub plenty of rock salt and wash again. Do this 3 times then boil 4 cups of water with 1 tablespoon baking soda.
- Put the tripe in boiling water and boil for 15 minutes. Throw the water and repeat the procedure again.
- Then pressure cook the tripe, oxtail and pig's feet until tender. Slice tripe, oxtail and pig's feet into an inch square. Save the broth and set aside.
- In a pan, heat olive oil and saute garlic until fragrant. Add onions and saute until brown.
- Add the ox tripe, ox tail and pig's feet and stir cook for 5 to 10 minutes with sliced chorizo and the siling labuyo.
- Add in 2 cups of broth, tomato paste and sugar. Season with salt and pepper to taste.
- Add in the garbanzos and bell peppers. Cover and simmer for 10 to 15 minutes.
- Pour hot sauce and bread crumbs. Stir cook until thick. Serve hot.
Notes
Cooking Tips:
Clean the Tripe Thoroughly for Best Flavor
Cleaning ox tripe properly is crucial to remove any unpleasant odors and ensure the best flavor. Scrubbing it with rock salt and boiling it with a bit of baking soda not only cleans but tenderizes the meat for a melt-in-your-mouth texture. While pre-cleaned tripe from the supermarket is convenient, the extra effort with wet market tripe rewards you with richer, deeper taste.Use Pressure Cooking for Tender Meat
Pressure cooking cuts down on the hours it takes to soften oxtail, pig’s feet, and tripe while preserving their natural flavors. Cooking them until tender ensures they absorb the sauce’s rich tomato and smoky chorizo essence. Save the flavorful broth from this process—it’s the secret to a deliciously thick and savory callos sauce.Simmer the Dish to Build Depth of Flavor
Allow the callos to simmer gently after adding the tomato paste, broth, and seasonings to deepen the flavors. This step helps the garbanzos and bell peppers meld with the sauce, creating a perfect harmony of tastes and textures. Patience is key here; the longer it simmers, the more flavorful the dish becomes.
