Friday, November 18, 2011

CALLOS - Ox Tripe Stew

According to Mr. Google, Callos is a Spanish inspired Filipino dish.  For me, it is similar to alot of tomato-based stews but the difference in the taste comes from the ox tripe itself.  The first time I ate this was as a child and at that time, I was not a fan, until I got older.  Preferences really change when people age, huh?

My grandfather used to cook this and when asked by me (and my cousins) he just says it's 'pork and beans'  then we will look for the 'pork' and my granddad will say, "I changed it to ox tripe!".  I guess this is one of his ways to make us eat whatever is on the table. *wink*

Well, whatever his intention was, we learned to condition our tongues to try dishes which we are not very familiar about, and maybe, this was also the reason why we or I often search and look for something new to eat and to experiment.  And this dish is a product of that 'experiment.'

The only thing I know with callos is the oxtripe and the memory of how it tastes like.  With a little help from B, I created my version of this dish without the chorizo de bilbao and chick peas which accroding to a lot of recipes (in the internet) are essential ingredients of callos.  Okay, I only come to know about this 'fact' was after I have cooked the dish.  It may have tasted better if I added some but I believe (with the confirmation from B) my version is good enough for you to request extra cup of rice *wink*


200 gms ox tripe, sliced into strips
1 glove garlic, crushed
1 medium onion, chopped
1 medium green bell pepper, cut into cubes
1/2 cup tomato sauce
1 cup baked beans or 1 can pork and beans
1/4 cup frozen green peas
1 cup cubed carrots
1 cup cubed potatoes
1 tbsp soy sauce
salt and pepper
oil for sauteing

Simmer ox tripe with 2 liters water until very tender (This may take a few hours) Add more water if necessary. Set aside including broth.

Heat oil in a thick bottom casserole and saute garlic until brown and add onions. Fry until transparent.

Add bell pepper and fry for 2 minutes.

Add tomato sauce and baked beans.  Simmer for 3 minutes.

Add green peas and simmer for 2 minutes.

Add ox tripe and 1 cup of its reserved broth.

Add soy sauce, salt and pepper.

Simmer for 10 minutes.

Add carrots and potatoes and simmer for another 15 minutes or until vegetables are tender but not soggy.

Best served with steamed rice.

Sharing this recipe with the foodies from: Foodie Friday, Food Trip Friday and Food Friday


  1. i haven't tried cooking tripe yet...would love to, but haven't had the opportunity. lol. did you add salt to the tripe while it was simmering?
    your dish looks so delicious, Dudut! meron pa leftover? ;)

    many many thanks for sharing over at Food Friday!
    enjoy the rest of the week! :)

  2. Oh la la! I'd eat that with rice and turn my plate upside down--cause I am going to eat it all :)

  3. I wouldn't mind sinking my teeth into that. :)

  4. callos is not callos without chorizo de bilbao. chickpeas is optional-but chorizo de bilbao gives it a distinct flavor. add some white wine, too.

  5. You gave me an idea! My husband loves callos, so I might try cooking this at home, before Christmas, perhaps! Here's my FTF entry:

  6. never tried to cook tripe. looks so yummy. thanks for sharing the recipe. visiting from FTF.

  7. I love this dish but I'Ve never made it on my own....will try, thanks for sharing!

  8. yum, looks very delish, am drooling and hungry too :-) We have the beef stew lasts night too. Dropping some love for FTF, hope that you can return the favor too.

  9. I haven't cooked callos for a long time. You just gave me an idea :)

    Your callos looks yummy!

    here's my post for this week

    Have a great week ahead!

  10. Grandfathers and their crazy foods! Mine was the same. He loved tripe! I've always been afraid of it. I could probably eat it like this though! It looks wonderful!


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