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Callos Recipe is 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.
Callos Recipe or ox tripe stew is introduced here in the Philippines from the Spanish colonial era and a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives. Chorizo Bilbao is a spicy sausage seasoned with paprika flavored lard, which makes Callos so tasty and so different from other tomato-based stews.
Callos needs a little patience to cook this right because Ox tripe usually requires slow cooking and it will likely take 3-4 hours to complete, even with a pressure cooker. The stock that comes from simmering is rich, thick and sticky which makes eating this dish so satisfying.
What makes Callos special? Why is it different from other beef stews? Chorizo de bilbao is a major factor.
Filipino Callos Ingredients:
Filipino Callos Cooking Instructions:
Callos Recipe so tasty and so different from other tomato-based stews.
Filipino Callos Recipe (Tripe and Sausage with Chickpeas),