Ingredients Jump to Instructions ↓

  1. 500 grams ox tripe, cleaned and scrubbed thoroughly

  2. 500 grams ox tail or knuckles, chopped.

  3. 100 grams chopped garlic

  4. 200 grams chopped onions

  5. 250 grams ripe tomatoes, chopped and seeds removed

  6. 100 grams chopped chorizo de Bilbao

  7. 1/2 cup tomato paste

  8. 100 grams pitted olives

  9. 100 grams chopped carrots

  10. 100 grams chopped potatoes

  11. 150 grams garbanzos or chickpeas, canned variety

  12. 200 grams chopped green bell peppers

  13. 1 teaspoon ground black pepper

  14. 1 tablespoon salt

  15. 3 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Boil ox tripe and knuckles in a pot on high heat for 3 minutes. Dispose of the water afterwards.

  2. In a clean pot, put tripe, knuckles, pepper and salt. Add enough water to cover the beef parts.

  3. Simmer ox tripe and knuckle until meat is tender and falls off the bone. This can take up to 5 hours.

  4. Remove tripe and knuckle from pot once they are tender. Set aside the stock.

  5. Once tripe is cool enough to handle, slice them into 2 cm. squares that are about 1 cm. thick. Do the same for the knuckle meat after separating it from the bone.

  6. In a thick pan or wok, heat olive oil and sauté garlic, onion and tomatoes.

  7. Add sliced chorizo and meat once the onions start to sweat.

  8. Stir well. Mash tomatoes while stirring.

  9. Callos Filipino Style Add 6 cups of beef stock leftover from simmering.

  10. Add tomato paste and dissolve into the broth. Simmer on low heat for 10 minutes.

  11. Add chopped carrots and potatoes. Stir ingredients again. Simmer for another 5 minutes Add olives, chopped green pepper and chick peas.

  12. Season with salt and pepper to desired taste.

  13. Simmer until green peppers are slightly cooked.

  14. Serve with plain white rice.


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