Authentic Spanish Callos: A Savory Stewed Tripe Recipe

Ingredients

  • 1 kilogram beef tripe
  • 1/2 kilogram ox feet
  • 5 pieces chorizo de bilbao
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup chickpeas, pre-soaked
  • 1 cup tomato sauce
  • 3 tablespoons paprika
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • Water for boiling

Steps and instructions

  1. Thoroughly clean the beef tripe and ox feet. Rinse under cold water.
  2. Place the beef tripe and ox feet in a large pot, cover with water and bring to a boil. Let it boil for about 10 minutes.
  3. Drain the water and rinse the tripe and feet again under cold water.
  4. In the same pot, pour fresh water and place the tripe and feet back in. Let it simmer for about 2 hours or until tender.
  5. While the tripe and feet are simmering, heat the olive oil in a separate pan. Saute the onions, garlic, red and green bell peppers.
  6. When the vegetables are soft, add in the chorizo de bilbao and saute for another 2 minutes.
  7. Add in the tomato sauce and paprika. Stir well and let it simmer for about 5 minutes. Set aside.
  8. Once the tripe and feet are tender, add in the sauteed vegetables and chorizo mixture. Mix well.
  9. Add the pre-soaked chickpeas, bay leaves, salt, and pepper. Stir well and let it simmer for another hour.
  10. Taste the callos and adjust the seasoning if necessary. Let it simmer for another 10 minutes.
  11. Serve the callos hot with rice or bread on the side.

Tools for making

  • Large pot - for boiling the beef tripe and ox feet.
  • Separate pan - for sauteing the onions, garlic, bell peppers, and chorizo.
  • Knife - for chopping the onion and bell peppers, and mincing the garlic.
  • Cutting board - for safely cutting the vegetables and garlic.
  • Stirring spoon - for mixing and stirring the ingredients.
  • Measuring cup - for accurately measuring the chickpeas, tomato sauce, and olive oil.
  • Spices - paprika, salt, and black pepper.

Recipe variations

  • Instead of beef tripe, you can use pork tripe or a combination of both.
  • For a spicier version, add chopped chili peppers or a pinch of cayenne pepper.
  • Include additional vegetables such as carrots, potatoes, or green peas for added flavor and texture.
  • Replace the chorizo de bilbao with other types of sausage like Spanish chorizo or Portuguese linguiça.
  • For a meat-free option, substitute the tripe and ox feet with mushrooms or tofu.
  • Experiment with different spices and herbs such as thyme, oregano, or smoked paprika to customize the flavor profile.
  • Add a splash of red wine or brandy to enhance the richness of the sauce.
  • For a heartier stew, include other meats such as beef chunks, pork belly, or chicken.
  • Serve the callos with a side of crusty bread or over mashed potatoes instead of rice.
  • For a lighter version, use leaner meats and reduce the amount of oil used in the recipe.

Recipe overview

Welcome to our recipe page for Callos, a traditional Spanish and Filipino stew that bursts with rich, hearty flavors. This dish mainly comprises beef tripe and ox feet, slow-cooked to tender perfection. It's accentuated with the smoky flavor of chorizo de bilbao and the sweet, tangy notes of bell peppers and tomato sauce. Chickpeas add an extra layer of texture and nutritional value. Cooking this recipe involves a process of slow simmering, which allows the flavors to blend beautifully. Although it requires some patience, the result is a complex and satisfying stew that you can serve with rice or bread. It's perfect for family gatherings or a special weekend meal. Enjoy the journey of preparing this beloved dish, and savor every delicious spoonful!

Common questions

  1. Can I use other types of meat instead of beef tripe and ox feet?
    Yes, you can use other types of meat such as beef stew meat or pork hocks as a substitute for beef tripe and ox feet.
  2. Do I need to pre-soak the chickpeas?
    Yes, it is recommended to pre-soak the chickpeas overnight or for at least 6 hours to ensure they cook evenly.
  3. Can I use canned chickpeas instead of pre-soaking them?
    Yes, if you prefer, you can use canned chickpeas. Just make sure to drain and rinse them before adding to the recipe.
  4. Can I adjust the spiciness of the dish?
    Certainly! If you prefer a milder flavor, you can reduce the amount of paprika or omit it altogether. Adjust the amount of chili or pepper according to your desired level of spiciness.
  5. Can I freeze the leftovers?
    Yes, callos can be frozen. Allow it to cool completely, then transfer to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
  6. What are some common side dishes to serve with callos?
    Callos is traditionally served with rice or crusty bread. Some popular accompaniments include garlic fried rice, steamed white rice, or baguette slices.

Serving dishes and utensils

  • Large pot - for boiling the beef tripe and ox feet
  • Pan - for sauteeing the onions, garlic, and bell peppers
  • Serving bowls - to serve the callos
  • Spoon - for stirring and serving the callos
  • Knife - for chopping the onions, garlic, and bell peppers
  • Cutting board - to use while chopping the vegetables
  • Measuring cups - for accurate measurement of ingredients
  • Cooking timer - to keep track of cooking times
  • Stove - for cooking the callos

Origin stories

Callos, a hearty stew made from beef tripe and ox feet, is a cherished dish in Spain, particularly in Madrid. However, it has also found its way into the hearts and kitchens of the Filipinos. Brought to the Philippines during the Spanish colonial period, this dish has been adapted to suit the Filipino palate, with the addition of local ingredients such as chorizo de bilbao and bell peppers. It's enjoyed as a main course and is especially beloved during the Christmas season. The process of making callos may be long and laborious, but the end result—a pot of rich, flavorful stew—is undoubtedly worth the effort.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.