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.
Preparation time: 50 mins
Cooking time: 2Â½ hours
Filipino Callos Ingredients:
Filipino Callos Cooking Instructions:
Clean and wash ox trip in vinegar thoroughly. Rinse and brush to remove any dirt. Boil trip in 9 cups of the water for 8 minutes. Drain and discard water.
Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.
In a casserole, combine ox trip and ox hooves. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
Remove meats from broth and let cool. Reserve 1Â½ cups of the broth.
Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.
Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.
Heat olive oil in a casserole and sautÃ© until fragrant. Add the sliced meats and sautÃ© until lightly brown.
Pour in tomatoes, canned tomato sauce and the reserved broth. Simmer for about 5 minutes.
Add the chorizo, capsicum, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
Simmer just enough for the vegetables to heat through.
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