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Friday, December 23, 2011


Callos is a legacy from the Spanish colonial era and popular Caviteñean dish before. This is a savory stew of ox tripe and leg is flavored with spicy chorizo de bilbao and traditionally served with olives.

Over the years because of high cost of ingredients and complexities in cooking fewer and fewer families cook this at home. This is a simple recipe version of callos.

1/2 kilo ox tripe, cleaned
1 cup garbanzos
5 medium size potatoes, cut into small cubes
1-1/2 cups tomato sauce
2 pcs chorizo de bilbao, horizontally cut in thin slices
¼ cup olive oil
1 cup vienna sausage, sliced
2 pcs red/green bell pepper, julienned
3 cloves garlic, peeled and crushed
1 medium onion, diced
3 pcs bay leaf
salt and pepper to taste

Bring to boil ox tripe for about 5 minutes. Turn off the fire and let stand for another 5 minutes. Discard the water and wash them thoroughly with tap water. Boil again until very soft. Cut the ox’s tripe into bite pieces.
Sauté garlic and onion in a pan in olive oil
Except for the bell peppers, add all the remaining ingredients to the boiling ox tripe including the garlic and onion
Let it boil while stirring occasionally until the water resembles a thick stew.
Add the bell peppers on top of callos and let stay just for a minute.

Note: Sauce can be thicken with a little flour dissolved in small amount of water.

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