Try Callos for dinner tonight! Slow-cooked in a paprika-infused tomato sauce with beans, smoky sausage, and bell peppers, this classic ox tripe stew is hearty, flavorful, and delicious with steamed rice!
Table Of Contents
- What is Callos
- How to prepare ox tripe
- Pressure cooker
- How to serve
Oh, my good friends, this Filipino-Spanish stew got to be the most delicious dish I’ve cooked for the blog.
I couldn’t get enough of the melt-in-your-mouth beef tripe and ox feet meat, the thick and slightly spicy sauce, the smoky sausages, the tender-crisp peppers, I ate far more than I should. Two hefty ladles of this and three cups of rice, if you must know.
What is Callos
Callos was one of the influences of Spanish colonization in the Filipino cuisine. It was probably adapted from the Callos Madrillenos which is a traditional dish in Madrid often served in public houses and at family dinners.
The hearty stew is made of beef tripe, ox feet, smoked meats such as ham or sausages, garbanzo beans, green peas, and bell peppers slow-cooked in a paprika-infused tomato sauce.
How To Prepare Ox Tripe
- The backbone of this dish is the full-flavored broth and nothing will ruin it more than the malodor of beef tripe. I like to soak the tripe in a solution of vinegar and salt to rid it of its barnyard stench.
- I also like to discard the first boil and start again with a fresh pot of water to ensure that the resulting stock is free of sediments and unpleasant smell.
The ox feet and tripe take about 1 1/2 to 2 hours to cook to tenderness. If you’re pressed for time, you can use an Instant Pot. Pressure cook the meat for about 45 to 50 minutes and use in the recipe as directed.
How to serve
This hearty ox tripe stew makes a delicious main dish for lunch or dinner. Enjoy with steamed rice or crusty bread to sop up the thick, flavorful sauce!
Did you make this? Be sure to leave a review below and tag me @pinoysflix.net on Facebook and Instagram!
- 1 pound honeycomb tripe
- 1/4 cup vinegar
- 3 tablespoons rock salt
- 2 pounds ox feet, cut into pieces
- 1 onion, peeled and quartered
- 4 cloves garlic, crushed
- 1 teaspoon peppercorns
- 2 bay leaves
- 3 strips bacon, chopped
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 pieces Thai chili peppers, stemmed and minced
- 5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into 1/4-inch thick pieces
- 1 tablespoon paprika
- 1 cup tomato sauce
- 3 cups beef broth, reserved from boiling tripe and ox feet
- 1 cup garbanzo beans, drained
- 1/2 red bell pepper, seeded, cored and cut into cubes
- 1/2 green bell pepper, seeded, cored and cut into cubes
- salt and pepper to taste
- 1/2 cup frozen green peas, thawed
With a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe.
In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.
In a pot over medium heat, add beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 15 minutes.
When scum begins to rise, drain the meat in a colander and discard liquid. Rinse tripe and ox feet. Rinse pot. Place meat in the clean pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves.
Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat are tender but not falling apart.
In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
Allow the meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips.
Cut tripe into 1-inch thick strips.
In a wide pot over medium heat, add bacon and cook, stirring occasionally.
When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened.
Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color.
Add meat from ox bones and the beef tripe. Cook for about 1 to 2 minutes, stirring regularly.
Add paprika and cook for about 1 to 2 minutes, stirring occasionally.
Add tomato sauce and 3 cups of the reserved broth. Bring to a boil. Lower heat, cover and cook until meat are fork-tender and liquid is slightly reduced.
Add garbanzo beans and cook until heated through.
Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
Season with salt and pepper to taste. Serve hot.