Filipino Callos (Beef tripe stew)
Callos is an old Filipino favorite which is made with beef tripe stewed in tomato sauce. This recipe originated in Spain. Nowadays, it has become a favorite in Filipino kitchens. One of the main ingredients of this recipe is chick peas, often referred to as garbanzos. A less complicated way of cooking callos is combining canned pork and beans with boiled beef tripe. In this recipe, we make it the old-fashioned way.
The secret of making this dish is to make sure the beef tripe is tender. This makes the dish to be delightful and addictive. It can can also be cooked with or without vegetables. You can just make it by using sausages and chick peas. However, adding some vegetables is more healthy and makes it a perfect combination for the whole family.
- 1/2 kg beef tripe (twalya)
- 1 medium can tomato sauce (227 g)
- 1 small onion, chopped
- 1/2 cupchickpeas
- 1 medium potato, cubed
- 3 garlic cloves, chopped
- 1 red bell pepper, cut in strips
- 1 cup chorizo or sausages, sliced
- 1 1/2 cup beef tripe stock or beef stock
- salt and pepper to taste
- cooking oil
- Servings: 5
- Time: 1 hour
- Level: Easy
- Cuisine: Filipino, Spanish
(3.5 / 5)
- Boil water in a big pot and place in beef tripe. Season with salt and pepper. Simmer over low heat until beef tripe is tender. Approximately 1-2 hours.
- When tender, cut into small pieces. Set aside.
- Add cooking oil in a preheated pan. Saute onion and garlic until soft and fragrant.
- Add the beef tripe and chorizo. Stir and saute for a few minutes.
- Pour in tomato sauce and beef stock. Bring to a boil.
- After a boil, put in potatoes, chick peas, and red bell pepper. Cover and simmer over medium heat until tender.
- When vegetables are tender, salt and pepper to taste. Turn off heat.
- Serve and enjoy!
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