This Version of Filipino Callos recipe is a basket of flavors. It has the tasty tomato sauce, carrots, chorizo de bilbao, garbanzos, paprika, and red and green bell peppers. The meat, on the other hand, is a mixture of ox tripe, ox feet or both.
Course Main Course
Cuisine Filipino
Keyword Chorizo
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 6people
Calories 570kcal
Author Joost Nusselder
Cost $15
Ingredients
1kgox tripecleaned
1kgox knuckles or feetcleaned
250gslab of bacon
2pcschorizo Bilbao(garlic sausage)
1smallonionquartered
2stickscelery, with leaves
6clovesgarlic
1tbspblack peppercorns
sprig of parsley
2tbspolive oil
2tbsponionchopped
1tbspgarlicminced
200gtomatoesskinned, seeded and chopped
200gcan pimientoscut into strips
400gchick peasboiled and skinned
2tbsppaprika
1tspfreshly ground black pepper
50ggrated parmesan cheese
Instructions
Place the tripe, knuckles, bacon, sausage, quartered onions, celery, whole garlic cloves, peppercorns and parsley in a large pot and add sufficient water to cover.
Bring to the boil and reduce to a simmer and skim off froth as it comes to the surface. Remove the sausage after 30 minutes and the other meats, including tripe, as they become tender. Debone the knuckle and cut into chunks. Cut tripe and bacon in a similar way. Cut sausage in half lengthwise, then diagonally. Strain the stock and set aside.
Pour the oil in a large casserole and fry bacon to allow fat to render, then remove bacon and drain on kitchen paper. Add the minced garlic, chopped onion and tomato to the pan and sauté until the liquid is significantly reduced, then replace bacon, add the other meats, pimiento, chick peas, paprika, pepper and 1 liter reserved stock and bring to the boil.
Reduce heat and simmer for 15-20 minutes. Stir in the cheese and adjust seasonings to taste. Serve immediately.