Filipino-style Callos

Ingredients

In the Filipino adaptation of Callos, the traditional Spanish chorizo is replaced with local Filipino sausage called longganisa. The use of longganisa adds a distinct sweet and savory flavor to the dish, which complements the other ingredients perfectly. Additionally, the Filipino version often includes garbanzo beans and bell peppers, which add a delightful texture and vibrant color to the stew. We alse have the original recipe for Callos a la Madrileña, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and cut into bite-sized pieces 500g (1.1 lb) beef tripe, cleaned and cut into bite-sized pieces
• 500g (1.1 lb) ox feet 500g (1.1 lb) ox feet
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (946ml) beef broth 4 cups (946ml) beef broth
• 1 cup (240ml) water 1 cup (240ml) water
• 2 longganisa sausages, sliced 2 longganisa sausages, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (200g) garbanzo beans, cooked 1 cup (200g) garbanzo beans, cooked
• 2 bay leaves 2 bay leaves
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the cooking oil over medium heat. Add the onions and garlic, and sauté until fragrant.
2. 2.
   Add the beef tripe and ox feet to the pot, and cook until browned on all sides.
3. 3.
   Stir in the tomatoes, tomato paste, paprika, black pepper, and salt. Cook for a few minutes until the tomatoes have softened.
4. 4.
   Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours or until the tripe and ox feet are tender.
5. 5.
   Add the sliced longganisa sausages, bell peppers, garbanzo beans, bay leaves, fish sauce, soy sauce, and vinegar. Simmer for an additional 30 minutes to allow the flavors to meld together.
6. 6.
   Adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Filipino-style Callos hot with steamed rice.

Treat your ingredients with care...

• Beef tripe — Make sure to clean the tripe thoroughly before cooking by removing any excess fat or membranes. This will help ensure a tender and flavorful result.
• Ox feet — To achieve a tender texture, simmer the ox feet for a longer period of time until they are easily pierced with a fork.
• Longganisa sausages — If longganisa sausages are not available, you can substitute with any sweet or savory sausage of your choice.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of hot sauce.
• Allow the stew to rest for a few hours or overnight before serving to allow the flavors to develop even further.
• Serve with a side of pickled vegetables or atchara to add a tangy contrast to the rich flavors of the stew.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to meld together.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.

Serving advice

Serve the Filipino-style Callos hot with steamed rice. Garnish with chopped parsley or spring onions for a pop of freshness.

Presentation advice

Transfer the Filipino-style Callos to a large serving dish and sprinkle some paprika on top for a vibrant touch. Serve with a side of steamed rice and pickled vegetables for a visually appealing presentation.