Callos Madrilenos

By: Vicente Perez

 

CALLLOS is one of the rare dishes in Filipino gatherings as it needs a bit of prep work.

I usually get to try it in restos and the best is in Makati Philippines at ALBA’s. It is so good, the ox tripe melts in your mouth.

This is a dish introduced to us by the Spaniards with their many influences in our culture. Hence, it’s called callos, spanish for ox tripe and madrilenos referring to Madrid citizens.

I tried it for the first time and I was surprised that it came out close to the real thing. So here’s a fabulous recipe for the new year 2021!!

You may email me at vicperez33@ gmail.com for more info.

Try this recipe.
INGREDIENTS
1.1 1/2 lb ox tripe
2.2 pounds beef feet
3. 8 strips of bacon
4.2 pcs of chorizo bilbao
5.1 8oz tomato sauce
6. 6 cups of water
7. 2 cups of beef broth (made of water and half a beef bouillon cube)
8. 1 can of green peas
9.1 can of garbanzos
10. 1 big onion minced
11. 8 cloves of garlic
12.1 red bell pepper sliced to strips
13.1 cup of vinegar
14. 2 tbsp of rock sal
15. 1 tbsp paprika
16. salt and pepper for seasoning
17 4 bay leaves
18.1tbs of peppercorns

RECIPE

1. Soak ox tripe and beef feet in 2 cups of water and vinegar plus rock salt for 2 to 3 hours.

2. Wash the tripe and beef feet then boil in

3 cups of water. When the beef froth appears, take the meat out then wash again.

4. Boil with fresh water then put half of quartered onions, peppercorn, bay leaves for 3 to 4 hours or until it is all tender.Wash again.

5. Debone beef feet and slice ox tripe into 1 inch strips.

6. Cut bacon strips into squares then fry for a few minutes till pork fat is rendered. Saute garlic and onions then add chorizo de bilbao. Add tripe and beef feet . Sprinkle paprika while continuing to saute.

7. Add bell pepper. Sautee for 5 minutes.

8. Pour in tomato sauce and simmer for 10 minutes.

9.Add beef broth.Then simmer for 1 and 1/2 hours till sauce is thick.

10. Add green peas and garbanzos and simmer for 10 minutes.