Photos of Callos Recipe
How To Make Callos
This callos recipe is a fusion of Filipino and Spanish cuisines. It is essentially ox tripe stew with veggies and sausages.
Prep:
15 mins
Cook:
2 hrs
Total:
2 hrs 15 mins
Ingredients
- 1½ lb ox feet, veal shanks, cleaned
- 2 lb ox tripe, cleaned
- 15 fl oz chick peas, garbanzo beans
- 8 fl oz tomato sauce
- 2 chorizo de bilbao, sliced
- ¼ lb bacon, sliced crosswise in 1 inch length
- 1 bell pepper, large, cut into thick strips
- 1 onion, large, sliced
- ¼ cup Extra Virgin Olive Oil
- 1 tsp salt
- ½ tsp ground black pepper
- 1 carrot, medium sized, cubed
- 1 tsp whole peppercorn
- 4 cup water
Instructions
- Pour water in a casserole or cooking pot and bring to a boil.
-
Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender.
- Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.
- Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
-
Heat a large wok or pan then pour-in the olive oil.
- Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
- Pour-in the tomato sauce then let boil.
- Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.
- Add salt and pepper then put-in the carrots. Simmer for 3 minutes.
- Put-in the chick peas and bell pepper then simmer for 10 minutes.
- Transfer to a serving dish.
- Serve hot. Share and enjoy!
Nutrition
- Sugar: 7g
- :
- Calcium: 112mg
- Calories: 1140kcal
- Carbohydrates: 27g
- Cholesterol: 359mg
- Fat: 65g
- Fiber: 7g
- Iron: 15mg
- Monounsaturated Fat: 23g
- Polyunsaturated Fat: 3g
- Potassium: 459mg
- Protein: 108g
- Saturated Fat: 24g
- Sodium: 2486mg
- Vitamin A: 2751IU
- Vitamin C: 31mg
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