Scribd
Upload
709 views1 page

Janice De Belen's Authentic Callos Recipe

Ox tripe stew, also known as callos, is a Filipino-Spanish dish that requires long simmering of ox tripe, chorizo sausage, ham, and beans in a tomato-based sauce to create a rich, tender, and flavorful dish. The key ingredients are ox tripe, chorizo, ham, beans, tomato sauce, broth, sherry, paprika, and olives, which are simmered together for tenderness and to allow the flavors to blend.

Uploaded by

Lorna Din
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
709 views1 page

Janice De Belen's Authentic Callos Recipe

Ox tripe stew, also known as callos, is a Filipino-Spanish dish that requires long simmering of ox tripe, chorizo sausage, ham, and beans in a tomato-based sauce to create a rich, tender, and flavorful dish. The key ingredients are ox tripe, chorizo, ham, beans, tomato sauce, broth, sherry, paprika, and olives, which are simmered together for tenderness and to allow the flavors to blend.

Uploaded by

Lorna Din
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
You are on page 1/ 1

Janice De Belen's Callos Recipe

Callos (Ox Tripe Stew) is a Spanish-Filipino recipe made of ox tripe, tomato


sauce, chorizo de Bilbao, ham garbanzos and other spices. Ox tripe usually
requires long, slow cooking, and that is the secret of extremely tasty and thick-
yet-tender callos.
Prep Time
20 mins Cooking Time
15 mins Ready In
35 mins Yield2-3
Cuisine Filipino, Spanish
Cooking Method Boil

INGREDIENTS
1 medium-sized ox pata, (about 1 kilo)
1 kilo beef, (use tripe part), cleaned and pre-cooked
1 cup ham
2 pieces chorizo de bilbao
1 medium-size onion, chopped
1 cup tomato sauce
1 cup garbanzo beans
2 cups broth
3 tablespoons sherry
1 bay leaf
1/4 teaspoon paprika
salt
1 teaspoon peppercorns, crushed
1 cup pimiento
1 cup green olives
2 tablespoons flour
1 cup water

COOKING PROCEDURE
re-cook the meat: Boil the ox pata and discard water. Boil again together with
the tripe until tender. Save brot
Cut the pata, tripe, ham, and chorizo into 1-inch pieces; set aside.
Heat olive oil in a pan. Add onions, and cook until soft. Add tomato sauce and
bring to a boil.
Add the ham, tripe, ox pata, chorizo, and garbanzos.
When boiling, add the broth, sherry, and bay leaf.
Add paprika. Season with salt and peppercorns.
Add the pimiento and the olives.
Thicken the sauce with a little flour dissolved in a small amount of water.

You might also like