Callos Recipe

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Karen Modified: December 7, 2021
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
Serves:

Ingredients

  • 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

  1. Pour water in a casserole or cooking pot and bring to a boil.
  2. Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender.

  3. 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.
  4. Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
  5. Heat a large wok or pan then pour-in the olive oil.

  6. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
  7. Pour-in the tomato sauce then let boil.
  8. 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.
  9. Add salt and pepper then put-in the carrots. Simmer for 3 minutes.
  10. Put-in the chick peas and bell pepper then simmer for 10 minutes.
  11. Transfer to a serving dish.
  12. 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
Nutrition Disclaimer
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