Janice De Belen’s Callos Recipe

Callos (Ox Tripe Stew) is a Spanish-Filipino dish perfect for a hearty, flavorful meal. This dish is traditionally made of ox tripe, tomato sauce, chorizo de Bilbao, ham, garbanzos, and other spices. Ox tripe usually requires a long and slow cooking process. This is the secret to an extremely tasty and tender callos. Slow-cooking callos will result in a hearty stew. Callos is best served with rice or a few slices of crusty bread.

Janice De Belen's Callos Recipe

Janice De Belen

The secret of extremely tasty and thick-yet-tender callos is the long, slow cooking.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting Time 30 minutes mins

Total Time 35 minutes mins

Course Main Dishes

Cuisine Filipino, Spanish

Servings 2-3

Ingredients

  

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Janice De Belens Callos Ingredients

• 1 medium-sized ox pata (about 1 kilo)
• 1 kilo Beef (use tripe part), cleaned and pre-cooked
• 1 Cup ham
• 2 pieces Chorizo de Bilbao
• 1 medium-size onion chopped
• 1 Cup Tomato sauce
• 1 Cup garbanzo beans
• 2 cups broth
• 3 tablespoons sherry
• 1 bay leaf
• 1/4 teaspoon paprika
• Salt
• 1 teaspoon peppercorns crushed
• 1 Cup pimiento
• 1 Cup green olives
• 2 tablespoons Flour
• 1 Cup water

Instructions

 

• re-cook the meat: Boil the ox pata and discard water. Boil again together with the tripe until tender. Save brot
• Cut the pata, tripe, ham, and chorizo into 1-inch pieces; set aside.
• Heat olive oil in a pan. Add onions, and cook until soft. Add tomato sauce and bring to a boil.
• Add the ham, tripe, ox pata, chorizo, and garbanzos.
• When boiling, add the broth, sherry, and bay leaf.
• Add paprika. Season with salt and peppercorns.
• Add the pimiento and the olives.
• Thicken the sauce with a little flour dissolved in a small amount of water.

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