📝 About This Recipe
Callos is a labor of love, a sophisticated legacy of the Spanish colonial era that has become a cornerstone of Filipino festive dining. This luxurious stew features melt-in-your-mouth honeycomb tripe and tender ox feet simmered in a thick, collagen-rich tomato sauce flavored with smoky pimentón and salty chorizo Bilbao. It is a masterpiece of textures and deep, savory flavors that transforms humble offal into a dish fit for royalty.
🥗 Ingredients
The Meats
- 1 kg Honeycomb Tripe (cleaned thoroughly and cut into 1-inch squares)
- 500 g Ox Feet (sliced into cross-sections for gelatinous texture)
- 2 pieces Chorizo Bilbao (sliced into rounds)
- 100 g Bacon or Salt Pork (cubed small)
Aromatics and Base
- 3 tablespoons Olive Oil (extra virgin preferred)
- 6 cloves Garlic (minced)
- 1 large White Onion (finely chopped)
- 2 cups Tomato Sauce (high quality)
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (sweet or bittersweet)
- 4-6 cups Beef Broth (reserved from boiling the tripe or store-bought)
Vegetables and Finishers
- 1 can Garbanzos (Chickpeas) (400g, drained and rinsed)
- 1 piece Red Bell Pepper (roasted, peeled, and sliced into strips)
- 1/2 cup Green Olives (pitted)
- 3 pieces Bay Leaves (dried)
- Salt and Black Pepper (to taste)
- 1-2 pieces Bird's Eye Chili (optional, for a hint of heat)
👨🍳 Instructions
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1
Clean the tripe and ox feet thoroughly by rubbing with rock salt and vinegar. Rinse under cold running water multiple times to remove any odor.
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2
In a large pot, place the tripe and ox feet with enough water to cover. Bring to a boil for 10 minutes, then discard the water and rinse the meat again. This 'first boil' ensures a clean-tasting stew.
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3
Return the meats to the pot with fresh water, a few peppercorns, and 1 onion. Simmer for 2 to 3 hours, or until the tripe is tender and the ox feet are falling off the bone. Alternatively, use a pressure cooker for 45-60 minutes.
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4
Once tender, remove the meat and slice the tripe into bite-sized pieces. Strain and reserve 4-6 cups of the cooking liquid (this is liquid gold!).
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5
In a heavy-bottomed dutch oven or large pan, heat the olive oil over medium heat. Sauté the bacon until the fat renders and it becomes slightly crisp.
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6
Add the sliced chorizo Bilbao and cook for 2-3 minutes until the oil turns a beautiful reddish-orange hue.
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7
Add the onions and garlic. Sauté until the onions are translucent and fragrant, being careful not to burn the garlic.
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8
Stir in the pimentón de la Vera. Toast the spice in the oil for 30 seconds to release its smoky aroma before adding the tomato sauce.
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9
Add the boiled tripe and ox feet back into the pot, stirring to coat them thoroughly with the tomato and chorizo base.
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10
Pour in the reserved cooking liquid and add the bay leaves. Bring to a gentle boil, then lower the heat to a simmer.
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11
Allow the stew to simmer uncovered for 30-40 minutes until the sauce has thickened to a velvety consistency and the flavors have melded.
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12
Stir in the garbanzos, roasted bell peppers, and green olives. Simmer for another 10 minutes.
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13
Season with salt and freshly cracked black pepper. If you like a bit of heat, add the bird's eye chili at this stage.
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14
Remove the bay leaves before serving. Let the dish rest for 10 minutes to allow the oils to settle.
💡 Chef's Tips
Cleaning is key: Don't skip the vinegar and salt scrub for the tripe; it's essential for a clean flavor profile. Don't rush the simmer: The gelatin from the ox feet is what gives the sauce its signature sticky, lip-smacking quality. Use authentic Chorizo: Try to find Chorizo de Bilbao (like the Marca El Rey brand) for that specific Filipino-Spanish taste. Make it ahead: Like most stews, Callos tastes even better the next day after the flavors have fully developed in the fridge. Roast your own peppers: While jarred pimientos work, roasting a fresh red bell pepper over a gas flame adds an extra layer of sweetness and char.
🍽️ Serving Suggestions
Serve steaming hot in a wide ceramic bowl alongside a plate of warm, crusty sourdough or French baguette for dipping. Pair it with a side of fluffy white jasmine rice to soak up every drop of the rich tomato sauce. A crisp, cold glass of Spanish Tempranillo or a light Lager balances the richness of the stew perfectly. Provide a small saucer of patis (fish sauce) and calamansi on the side for those who want to customize the umami and acidity.