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Callos

Callos will warm up your day with its thick and delicious sauce. This stew with beef tripe, pork collagen, chickpeas, chorizo, and blood sausage is hearty and flavorful.
Prep Time20 minutes
Cook Time35 minutes
Boiling the Tripe3 hours
Total Time55 minutes
Course: Main Course
Cuisine: Filipino, International, Spanish
Keyword: callos, callos a la madrinella, callos recipe
Servings: 8 servings
Calories:
Author: Mia

Ingredients

For boiling the beef tripe and pork feet

  • 2 pcs. pork feet chopped
  • ½ kilo 500 grams beef tripe sliced
  • 1 whole onion peeled
  • 6 pcs cloves studded in onion
  • 3 tbsp salt
  • 3 pcs bay leaves
  • 3 cloves garlic skin on
  • ½ tsp whole pepper corn
  • 2 pcs long chili peppers
  • 1 liter water for boiling

For making the Callos

  • 2 tbsp olive oil
  • 2 small onions chopped
  • 1 cup bacon sliced
  • 3 tbsp paprika
  • 2 tbsp tomato paste
  • 1 chorizo sliced
  • 1 morcilla sliced
  • ½ red bell pepper sliced
  • 1 cup garbanzos
  • ground black pepper and salt for seasoning

Instructions

  • In a big cooking pot, pour 1 liter of water or enough to cover all the ingredients.
  • Add the pork feet, beef tripe, whole peppercorns, salt, garlic, bay leaves, salt, chili, and cloves studded onion.
  • Boil for 2 to 3 hours until tripe is tender.
  • The meat from the pork feet will tenderize sooner so you can scoop it out of the pot then separate the bones to discard. When the tripes are tender, remove from the pot and save the stock.
  • Heat olive oil in a casserole over medium heat. When the oil is hot enough, saute onions until translucent.
  • Add bacon and cook for a couple of seconds then add paprika and tomato paste. Stir to mix the ingredients.
  • Add the de-boned pork feet and tripe and mix well to coat. Pour 3 to 4 cups of stock liquid. Add more if needed.
  • Add the chorizo and morcilla (blood sausage) and cover-simmer for 5 minutes.After 5 minutes, remove the chorizo and morcilla then slice when cool to touch. This will be used as toppings later.
  • Tip in bell pepper and grabanzos, stir to distribute then cover. Let simmer until broth is reduced and thick. Transfer in a serving dish and enjoy while warm. Bon appetit!

Video

Notes

  1. To reduce cooking time for tenderizing the tripe and pork feet, you can use a pressure cooker. Add all ingredients listed above for boiling the tripe and cook in a pressure cooker for 30 - 40 minutes. Remove the tripe from the cooker and save the stock.