🍲 Callos

Meat · Main ingredient: Beef Tripe · ⏱ 260 min · Serves 5 · ~₱525 · Best for: Dinner, Lunch

Ingredients

• 1 kg 1 kg beef tripe, cleaned and cubed
• 500 g 500 g ox foot (patas), cut into chunks
• 1 pc 1 onion, quartered
• 2 tbsp 2 tbsp vinegar
• 6 clove 6 cloves garlic, minced
• 1 pc 1 onion, chopped (for sauce)
• 3 pc 3 tomatoes, chopped (or 1 cup tomato sauce)
• 2 pc 2 pcs Chinese sausage (chorizo de bilbao), sliced
• 100 g 100 g chorizo bilbao or Spanish chorizo, sliced
• 1 can 1 can (400g) garbanzo beans, drained
• 1 pc 1 red bell pepper, sliced
• 1 pc 1 green bell pepper, sliced
• 0.5 cup 1/2 cup green olives, pitted
• 2 tbsp 2 tbsp tomato paste
• 3 tbsp 3 tbsp cooking oil
• 3 pinch Salt, pepper, and chili flakes to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Clean tripe thoroughly and parboil with vinegar for 5 minutes to remove odor; drain and rinse.
2. In a large pot, boil tripe and ox foot in water with quartered onion until very tender, about 2.5 to 3 hours (or 45 minutes in a pressure cooker), skimming off scum. Reserve the broth and cut tripe and meat into bite-sized pieces.
3. Heat oil in a pot and sauté garlic and chopped onion until fragrant, then add tomatoes and tomato paste, cooking until saucy.
4. Add the sliced chorizo and cook briefly to render its flavor and oil.
5. Add the cooked tripe, ox foot, and reserved broth, bring to a boil, then simmer for 15 to 20 minutes to meld flavors.
6. Add garbanzo beans, bell peppers, and olives, simmer for another 10 minutes until vegetables are tender.
7. Season with salt, pepper, and chili flakes to taste.
8. Serve hot with crusty bread or steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.