Made from a blend of various ingredients and spices, callos is a hearty and flavourful stew that you can never have too much of. You’ll generally find ingredients such as ox tripe, veal shanks, and garbanzo beans, stewed tenderly in a rich tomato sauce. You’ll be surprised at how well the flavours blend in this callos recipe.
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 6 servings
Ingredients
950ml of water
1 onion, sliced
1 tsp of whole peppercorn
680g of veal shanks, cleaned
910g of ox tripe, cleaned
55g of extra virgin olive oil
2 chorizo de bilbao, sliced
115g of bacon, sliced crosswise
225g of tomato sauce
1 tsp of salt
½ tsp of ground black pepper
1 carrot, cubed
425g of garbanzo beans
1 bell pepper, cut into strips
Equipment
1 pot
1 pan
Directions
In a pot, bring water to a boil.
Add onion, whole peppercorn, veal shanks, and ox tripe. Simmer until the meats are extremely tender.
Remove the veal shanks and ox tripe from the pot and set them aside.
Set the pot with the stock aside.
In a pan over medium heat, add olive oil.
Add the sliced chorizo de bilbao and bacon and cook for 8 minutes.
Pour in the tomato sauce and bring it to a boil.
Add in the veal shanks and ox tripe along with 500ml of stock. Simmer for 10 minutes on low heat.
Season with salt and pepper, and add in carrots. Simmer for 3 minutes.
Toss in the garbanzo beans and sliced bell peppers and simmer for another 10 minutes.
Serve immediately!
Cleaning the Veal Shanks and Ox Tripe
Before cooking this callos recipe, it’s essential to clean the ingredients thoroughly to avoid any unpleasant odours. You’ll need to combine vinegar and salt and wash it through the veal shanks and ox tripe to remove the smell.
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