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Callos Recipe

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 6
Author: Vanjo Merano


  • 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 pieces chorizo de bilbao sliced
  • 1/4 lb bacon sliced crosswise in 1 inch length
  • 1 large bell pepper cut into thick strips
  • 1 large onions sliced
  • 1/4 cup Extra Virgin Olive Oil EVOO
  • 1 teaspoon salt
  • 1/2 teaspoon Ground black pepper
  • 1 medium sized 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!


Serving: 6g