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.

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A Hearty Spanish-Filipino Delight

Callos is a beloved dish in the Philippines, known for its rich flavors and hearty ingredients. This Spanish-inspired stew combines beef tripe, ox feet, chorizo de bilbao, ham, bacon, potatoes, carrots, olives, and cheese, all simmered to perfection in a savory tomato sauce. While the list of ingredients may seem daunting, the cooking process is surprisingly simple. Follow these steps to create a delicious pot of Callos that will delight your taste buds and impress your friends and family.

Preparing the Ingredients

Before you begin cooking, it’s essential to prepare your ingredients properly. If you purchased ox tripe from the wet market, you’ll need to clean it thoroughly. However, if you bought it from the supermarket, it should come pre-cleaned and ready to use. Additionally, you’ll need to pressure cook the ox feet and tripe until tender, which typically takes about 30 minutes. Once cooked, cut the pata and tripe into serving pieces and set them aside.

Sauteing the Aromatics

In a large pot, heat olive oil over medium heat. Add garlic and onions, and sauté until soft and fragrant. This step is crucial as it helps to build the base flavors of the dish.

Adding the Meat and Vegetables

Once the garlic and onions are soft, add the pata (ox feet) and tripe to the pot. Also, add the potatoes and carrots. Stir everything together to combine.

Simmering the Stew

Next, pour in the beef broth and bring the mixture to a simmer. Allow it to cook until the potatoes are tender, which usually takes about 20 minutes.

Enhancing the Flavor

To enhance the flavor of the Callos, add the chorizo de bilbao, ham, bacon, garbanzos, and tomato sauce to the pot. Season with salt and pepper to taste. Let the stew simmer for an additional 20 minutes to allow the flavors to meld together.

Adding the Final Touches

Finally, add the pimientos, olives, and cheese to the pot. Stir everything together and simmer for an additional 10-15 minutes, or until the cheese is melted and the stew is heated through.

Serving Your Callos

Once your Callos is ready, serve it hot with a side of steamed rice or crusty bread. This dish is perfect for sharing with friends and family, and it’s sure to be a hit at your next gathering.

Wrap Up

Callos is a classic Filipino dish that is sure to satisfy your cravings for something hearty and comforting. While it may seem intimidating to make at first, the process is straightforward, and the results are well worth the effort. So why not give this callos recipe a try? Your taste buds will thank you!

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5 from 1 vote

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

Cook Time1 5

Total Time1 15

Course: Beef Recipe

Cuisine: Spanish/Filipino

Keyword: callos madrilena, callos recipe, Spanish dish

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.

Notes

Cooking Tips of Callos Recipe:

Preparing the Tripe and Ox Feet: Before cooking, ensure that the tripe and ox feet are thoroughly cleaned and cooked until tender. This step is crucial for achieving a tender and flavorful texture in the dish.
Balancing Flavors: To enhance the taste of your Callos, pay attention to the seasoning. Adjust the amount of salt, pepper, and other seasonings according to your preference to achieve a well-balanced and delicious stew.
Simmering for Flavor Infusion: Allow the stew to simmer gently after adding all the ingredients. This helps to meld the flavors together and allows the meat to absorb the flavors of the sauce, resulting in a more flavorful dish.