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.
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