How to make Callos (Filipino/Spanish dish)
Callos (Cubed beef w tripes in tomato sauce)
Preparation Time: 2-21/2 hours
Number Of Servings: 10-12
2 lbs sized beef shank, cut into small cubes (bite size)
1 lb tripe, cut into small strips (bite size)
1/2 cup ham
2 chorizos (dried chinese sausage) sliced in small bite pieces
3 tbsp olive oil
1 med onion, chopped
1 cup tomato sauce
3 tbsp fish sauce
1 cup garbanzos (chick peas, peeled)
2 cups beef broth
3 tbsp white wine vinegar
2-3 pieces bay leaf
1 tsp grd blk pepper
1 cup red bell pepper, cut into cubes or strips is fine
1 cup green olives
1 tbsp cornstarch dissolved in 1/4 cup water
2-4 cups water (as needed for boiling)
Boil the tripe for 15-20 minutes. Discard water. Do this process twice to take out the smell of the tripe then boil again for another 45-60 minutes. Boil again together with beef shank until both are half tender. Make sure to put half of the fish sauce and ground pepper to add flavor to it already. Drain and save broth.
Heat olive oil in pan. Add onion and cook until soft, then add the ham, tripe, beef, chorizo. Wait until brown then add tomato sauce and bring to a boil. When boiling, add the broth, white wine vinegar and bay leaf. Season with salt and ground pepper.
Add the red bell pepper, garbanzos and olives. Thicken sauce with a little cornstarch dissolved in small amount of water. Simmer for another 15-20 minutes in low fire. Serve over rice or you can make it just as an appetizer while drinking. All you have to do is make it really, really spicy! Yumm!
- Boiling the tripe twice makes the smell go away.
- Pouring the vinegar at the last stage of boiling is important. And Do not mix yet! Wait for another 5-10 minutes before doing so. This gives the soury taste to it plus it helped with tenderizing the meat faster.
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