Monday, September 23, 2019

Filipino Callos

Callos is a stew common across Spain, and is considered traditional to Madrid. In Madrid, it is referred to as callos a la madrileña. It contains beef tripe and chickpeas, blood sausage and bell peppers. Chorizo sausage may also be used. Another simple recipe of callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with bell peppers. Many people also add cheese to it to really bring out the flavour. Callos is also popular in the Philippines, being inherited from the Spanish during the World War II. It is often considered to be "poor man's food", because this is very inexpensive, it composed of stomach lining of a cow, boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes. Callos is a Spanish word for tripe, meat of parts of, very tough-to-digest, first or second stomach or other digestive elements of ruminating animals. The dish consists of tripe, boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.
This recipe calls to have enough courage before you try it. I escaped from enjoying pig's trotter, pig face, liver, ox tail and other unwanted parts but this time I challenged myself, I cooked using tripe (cow's stomach lining) and pork pata (upper part of pig's foot). We call this recipe, Callos. It is actually a Spanish inspired dish which Filipinos have learned to adapt and enjoy all throughout the years. Callos is a dream recipe for me. I learned and I enjoyed it some years ago when my husband brought me out to dinner at Dad's Restaurant in Alabang somewhere in Manila. The first time I tasted it I really fell in love and I never forgotten the taste. It brought me to research and found the recipe and to my dismay I learned that the recipe calls for beef tripe and calf's foot so I decided to just forget that I enjoyed Callos before. But living in Singapore has allowed me to experience and enjoy food. It brought me to a sense of realization to overcome the fear of unusual. Whenever I will do my groceries, I see these unwanted magical parts of pork and beef, beef lining, liver, ox tail, calf's foot, pig trotter and all. I started with Kare-Kare using pigs trotter and I made it...ahhhh..such a courage. Therefore, let me tell you how I enjoyed my version of Callos Recipe using beef stomach lining and pork pata or pig's trotter( upper part)

Printable Recipe
1/2 kg beef tripe (cleaned,prepared from the supermarket)
1 kg pork pata or pig trotter
2 tbsp olive oil
2 pcs chorizo,sliced diagonally
2 tbsp olive oil
1 medium onion chopped
2 tsp grated garlic
3 tbsp tomato paste
3/4 cup chopped fresh tomatoes
3/4 cup tomato sauce
1 tsp paprika
1 tsp salt
1 tbsp fish sauce
1 tsp ground pepper
4 to 5 cups of broth
1/4 cup olive oil
1 medium red bell pepper
1/2 cup pitted green olives
1/2 cup chickpeas

In saucepan combine beef tripe and pig's trotter, add enough water.
Let it boil for 15 minutes then discard the water.
Again, add enough water to the saucepan with beef tripe and pigs trotter.
Let it boil and simmer for 1 hour and 30 min or until soft and tender.
Note: Pig trotter will be soft first.
Drain the meat and reserve the broth. Proceed to slice the tripe.
Then, go ahead and take off the meat from pork trotter's bones. Discard the bones.
Cut the meat and set aside together with beef tripe.
Heat some oil and fry chorizo slices, set aside.
Using the same sauce pan, add more oil and saute onion and garlic until fragrant.
Add 3 tbsp tomato paste, stir and cook for 3 minutes.
Next add the meat and tripe, cook for about 5 minutes.
Add chorizo, chopped fresh tomato and tomato sauce and the reserved broth, at least 4 cups.
Simmer for about 30 minutes.Then add paprika, salt, pepper and 1/4 cup olive oil.
Simmer again for 5 minutes then add bell pepper, olives and chickpeas, simmer for 10 minutes.
Adjust the taste according to your preference.Serve hot.
You wont know how it taste unless you try it...sometimes you have to face the unusual to enjoy...its a beef lining and its a pork trotter...and I made it..I conquer my indifference and cowardliness, after all it taste good and I felt glad I made it!

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  1. this dish looks amazing and thanks for the recipe! Enjoy your weekend.

  2. That stew looks amazingly succulent! Thanks for sharing at the What's for Dinner party! I look forward to seeing what you'll bring to the next party.

  3. This looks wonderful! Thanks for sharing on Farm Fresh Tuesdays!

  4. Living in Spain I see callos all the time. They're even sold in cans for those who'd rather heat and eat. I don't mind them in the winter when they're stewed with garbanzos. When cooked properly they're tender and succulent. I've had some really rubbery ones, though, and don't have a desired to cook them myself. Hat's off to you! My husband thinks it's odd I'll eat callos but won't touch caracoles.

  5. This really looks good! I was taken back a bit by the ingredients but I have been challenging myself, too. Pigs feet, no problem but the tripe, that's a tough one! But thank you for braving it and posting this recipe!! Love the history, too.


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