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4.5 from 39 votes

Callos

Callos is a hearty stew made of ox tripe, smoked sausage, beans, and bell peppers slow-cooked in tomato sauce and spices. Serve with steamed rice or crusty bread for a delicious and satisfying meal.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
1 d 10 hrs 20 mins
Servings: 4 Servings
Calories: 389 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 1 pound honeycomb tripe
  • ¼ cup vinegar
  • 3 tablespoons rock salt
  • water
  • 2 pounds ox feet, cut into pieces
  • 1 onion, peeled and quartered
  • 4 cloves garlic, crushed
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • 3 trips bacon, chopped
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 pieces Thai chili peppers, stemmed and minced
  • 5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into ¼-inch thick pieces
  • 1 tablespoon paprika
  • 1 cup tomato sauce
  • 3 cups beef broth, reserved from boiling tripe and ox feet
  • 1 cup garbanzo beans, drained
  • ½ red bell pepper, seeded, cored and cut into cubes
  • ½ green bell pepper, seeded, cored and cut into cubes
  • salt and pepper to taste
  • ½ cup frozen green peas, thawed

Instructions

    Cup of Yum
  1. With a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe.
  2. In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.
  3. In a pot over medium heat, add beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 15 minutes.
  4. When scum begins to rise, drain the meat in a colander and discard liquid. Rinse tripe and ox feet. Rinse pot. Place meat in the clean pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
  5. When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves.
  6. Lower heat, cover, and cook for about 1 ½ to 2 hours or until meat are tender but not falling apart.
  7. In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
  8. Allow the meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips.
  9. Cut tripe into 1-inch thick strips.
  10. In a wide pot over medium heat, add bacon and cook, stirring occasionally.
  11. When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened.
  12. Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color.
  13. Add meat from ox bones and the beef tripe. Cook for about 1 to 2 minutes, stirring regularly.
  14. Add paprika and cook for about 1 to 2 minutes, stirring occasionally.
  15. Add tomato sauce and 3 cups of the reserved broth. Bring to a boil.
  16. Lower heat, cover and cook until meat is fork-tender and liquid is slightly reduced.
  17. Add garbanzo beans and cook until heated through.
  18. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
  19. Season with salt and pepper to taste. Serve hot.

Notes

  • The ox feet and tripe take about 1 ½ to 2 hours to cook to tenderness. If you're pressed for time, you can use an Instant Pot. Pressure cook the meat for about 45 to 50 minutes and use in the recipe as directed.

Nutrition Information

Calories 389kcal (19%) Carbohydrates 27g (9%) Protein 35g (70%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 163mg (54%) Sodium 6768mg (282%) Potassium 997mg (28%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1941IU (39%) Vitamin C 52mg (58%) Calcium 86mg (9%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 389

% Daily Value*

Calories 389kcal 19%
Carbohydrates 27g 9%
Protein 35g 70%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 163mg 54%
Sodium 6768mg 282%
Potassium 997mg 21%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 1941IU 39%
Vitamin C 52mg 58%
Calcium 86mg 9%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.