If there’s one thing you can count on in Filipino cuisine, it’s that we know what we’re doing with our meat. Innovative and unafraid in our cooking, Filipinos see the endless possibilities in any ingredient, and are able to make it into a dish nothing short of fantastic. It is one of our strongest points, and one of the things that is unquestionable about our culture: we know how to make really, really good food. So it comes as no surprise, then, that this callos recipe is, frankly, fantastic.
I suppose, though, that we can’t take all the credit for this remarkable stew. A product of our Spanish roots and influences, callos is a mix of ox tripe, veal shanks, and a whole assortment of ingredients in a tomato-based stew. Bacon, chorizo de bilbao, and garbanzo beans also make an appearance. This mix of ingredients may seem overwhelming at first, but when put together they make a bite full of flavors and textures that complement each other perfectly. This callos recipe
The main ingredient in this callos recipe is undoubtedly the ox tripe. Mesmerizingly tender, this part of the cow perfectly absorbs all the bright flavors of the callos’ tomato base. We Filipinos love to use the different parts of beef in many of our dishes; pochero and kare-kare are just some of them. With a wide array of recipes under its belt, it’s clear that tripe is not only a welcome guest in any Filipino kitchen –– it’s a celebrated one.
However, cooking with tripe often comes with an odor that can be quite unsavory. If we cook the callos with this, it may end up ruining this perfect stew altogether. To ensure that this doesn’t happen, a combination of vinegar and salt is enough to wash away the stench, in favor of something more appealing to the senses. This guarantees that its initial smell won’t have any lasting effects on this dish.
Hearty and filling, this callos recipe relies heavily on how tender your meat is; how easily it can melt in your mouth. Warm, comforting, and flavorful, it’s everything you love in classic Filipino food because of it. As such, perfection takes quite some time –– 2 hours and 15 minutes, to be exact. If you find yourself worrying about this cooking time, don’t fret. Most of it is dedicated to letting your ox tripe and feet simmer until there’s as tender as can be. If you have a pressure or slow cooker onhand, that’s even better, as that may lessen the amount of waiting time for your meat to tenderize.
Step by Step: Callos Recipe
Cook this callos recipe with me! Let’s begin by cleaning your veal shanks and ox tripe, and slicing your 2 pieces of chorizo de bilbao. Slice your quarter pound of bacon as well, with each piece at a length of one pinch. Cut up your large bell pepper into thick strips, and slice your onion. Don’t forget, too, to cube your one carrot, medium in size.
To start cooking, pour 4 cups of water into a casserole or cooking pot over your stovetop. When it begins to boil, add in your onions and a teaspoon of peppercorn. Now is the time to add your ox feet and tripe as well, and let your mixture simmer. The goal is to tenderize your meat completely, so this will take up most of your time. (In the meanwhile, ensure that you have your white rice ready; you’ll need plenty of it!)
After roughly an hour and a half or so, remove your ox feet and tripe from the cooking pot and let it cool for a few minutes. However, don’t throw away your stock just yet; we’ll need it later on. Cut your ox tripe, now tender, into bite sized pieces, and debone your ox feet; this should come quite easily now that they’re much softer. Once you set them aside, it’s time to cook the rest of the ingredients in this callos recipe.
How to Cook Callos
Heat a large wok or pan, then pour in a quarter cup of extra virgin olive oil. Add in your chorizo de bilbao and bacon pieces, letting this meat cook for about 5 to 8 minutes on medium heat. Pour in your 8 ounces of tomato sauce after, then bring your stew to a boil. Your tender ox meat, as well as 2 cups of the stock you simmered it in, goes in next; let that cook together for about 10 minutes.
Add salt and pepper to taste, although this callos recipe calls for a teaspoon of the former, and half for the latter. After tossing in your carrots, too, simmer it for 3 minutes. The last of your ingredients, the chickpeas and bell pepper, go in once that time is up.
When 10 minutes have passed, turn the heat off your stove, and transfer your callos to a serving bowl. Piping hot and ready to enjoy, share this dish with your family with heaping portions of white rice.
Let us know what you think of this callos recipe!
- 1 1/2 lb ox feet veal shanks, cleaned
- 2 lbs ox tripe cleaned
- 15 ounces chick peas garbanzo beans
- 8 ounces tomato sauce
- 2 chorizo de bilbao sliced
- 1/4 lb bacon sliced crosswise in 1 inch length
- 1 bell pepper cut into thick strips
- 1 onions sliced
- 1/4 cup extra virgin olive oil EVOO
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 carrot cubed
- 1 teaspoon whole peppercorn
- 4 cups water
- 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 (you may use a slow cooker or pressure cooker for this step).
- 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!