Weekend Eats: Callos (Ox Tripe Stew)

Callos, a legacy from the Spanish colonial era, this savory stew of ox tripe and leg is flavored with spicy chorizo de bilbao and traditionally served with olives. What makes callos special? Why is it different from other beef stews? Chorizo de bilbao is a major factor. chorizo bilbao is a spicy sausage packed in paprika flavored lard.

Tripe came from the Italian word “trippa” which is a type of offal from the stomachs of various animals such as the cows and pigs. The most common one used for cooking is the beef tripe and it is used in different countries such as France who have Andouille and Tripoux, Italy who have Trippa alla Romana, Greece who have Patsás, Germany with their Saure Kutteln and Philippines and Spain with their Callos. These are just some of the popular examples and definitely there will be a lot more from other countries. 

Callos

Ingredients:

1 kilo ox tripe, cut into strips

1 pc. ox leg, cut into medium dice 

3 tablespoons extra-virgin olive oil

2 tablespoons garlic, minced

2 pcs. white onion, minced

3/4 kilo potato, cut into small triangles and fried

2 pcs. red bell pepper, cut into strips

1/2 cup garbanzos

1/2 cup tomato paste

2 tablespoons Spanish paprika

3-4 pieces El Rey chorizo de bilbao, sliced

2 tablespoons Worcestershire sauce

2 teaspoons Tabasco 

salt and pepper to taste

• Clean the ox tripe and ox leg, boil together and simmer for at least 3 hours or until tender. Reserve the broth. 

• Sauté garlic and onions in olive oil. Add the fat of the chorizo to make it more flavorful. Then put in the paprika and let them sweat for a few seconds. 

• Add all the meats including the chorizo, followed by tomato paste, Worcestershire sauce, and Tabasco. 

• Pour in all the reserved broth. Add the bell pepper and garbanzos.  Simmer for 30 minutes until all flavors meld together. 

• Lastly, add the potatoes and season with salt and freshly cracked black pepper. Serve hot.

This recipe is my mother in law's version, the only thing that I added here is the Spanish Paprika. The first time I tasted it, I really fell in love and I never forgotten the taste. I like this dish because of its texture. The extra tender tripe and fat from the ox feet literally melts in your mouth while the luscious taste of chorizo lingers around, inviting you to try more. 


TIP:  My mother in law recommends that you use MARCA EL REY CHORIZO DE BILBAO than the usual chorizos in can.

¡Buen provecho