Pinoy Callos

Pinoy Callos. Callos is another Spanish influenced dish made up of beef or ox tripe. Some version add also ox feet and knuckles or tail in addition to the tripe. For my version I used ox tripe and tail. When you are overseas it is difficult to find ox feet beside they take longer to cook. The ox tail is a good compromise since some also will not like the idea of eating ox feet. For the tripe I would suggest the bleach cleaned tripe that are available in supermarkets. The extra cost is compensated by the time and effort to clean and parboil fresh tripe bought from wet meat markets. It is also best that the tripe is already cut into strips before cooking this will also save cooking time to get them tender. In addition to the chorizo I also add bacon for that extra flavour and aroma. To add more meat I added cubed ham, I would not recommend using hotdog or sausage as the dish might end up like menudo. Here is my recipe of my version of Pinoy Callos.

Ingredients:

1/2 kilo ox tripe, cut into thick strips
1/2 kilo ox tail, cut up
1/2 cup Spanish chorizo, sliced
1/2 cup bacon, cut into thick strips
1 cup ham, cube
1 medium size carrots, diced
1 medium size potato, diced
1 large size red bell pepper grilled, diced
1/2 cup canned chickpeas, drained
1/2 cup pitted green olive
1/4 head garlic, chopped
1 medium size onion, chopped
1 medium size tomato, de-seeded, chopped
1/2 cup cheese, cubed
2 tbsp. tomato paste
2 tsp. paprika
2-3 pieces bay leaves
cooking oil
salt and pepper

Cooking Procedure:

Place ox tripe and tail in a large pot and add enough water to cover. Bring to a boil and simmer for 5 to 10 minutes. Drain and discard liquid, rinse ox tripe and tail to remove scum. Using the same pot, add fresh water to cover and let boil. Simmer at low to medium heat for 2 to 3 hours. Add more water as necessary. When the ox tail meat start to fall off from the bones remove from pot, separate the meat from the bones, keep aside meat and return the bones to the simmering pot and continue to simmer for another 1 to 2 hours or until ox tripe are just tender. (simmering times will defend on the quality of ox tail and tripe). Remove ox tripe from the pot and keep aside, discard ox tail bones and reserve stock. In a large sauce pan heat oil and stir fry Spanish chorizo and bacon until it start to render fat, remove chorizo and bacon from the pan and keep aside. Using the same pan and rendered fat sauté garlic and onion until fragrant, add in tomato and red bell pepper continue to stir cook for 2 to 3 minutes or until tomatoes start to crumble. Add in tripe, ham, potato, carrot, tomato paste, paprika and bay leaves stir cook for 1 to 1 1/2 minutes. Pour 2 cups of reserved stock, add in the ox tail meat, fried chorizo and bacon bring to a boil and simmer for 6 to 8 minutes. Add in olives, chickpeas and cheese and continue to cook for another 1 to 2 minutes until the cheese are blended to form a thick sauce. Season with salt and pepper to taste, remove from heat.

See other tripe recipes:

Kare-Kare Beef Tripe
Kinilaw na Liblibro
Papaitan Baka / Pinapaitan Baka
Papaitan Soured with Kamias
Sinanglao

See other related beef stew recipes:

Beef Mechado
Beef Mechado Special
Beef Menudo
Kalderetang Baka
Special Beef Caldereta
Kare-Kare Buntot ng Baka
Osso Buco, Osso Buco Bulalo