Tripe came from the Italian word “trippa” which is a type of offal from the stomachs of various animals such as the cows and pigs. The most common one used for cooking is the beef tripe and it is used in different countries such as France who have Andouille and Tripoux, Italy who have Trippa alla Romana, Greece who have Patsás, Germany with their Saure Kutteln and Philippines and Spain with their Callos. These are just some of the popular examples and definitely there will be a lot more from other countries.
Callos had originated from Spain and it is one of the loved dishes in the Philippines, it a slow cooked stew that is made out of beef tripe cooked with chick peas, tomatoes, paprika and Chorizo. This is my own version as my wife doesn’t like tripe so much so I have to add different meat to it which makes it a bit more edible for her, so this version is a mix of tripe, chorizo and pork leg meat.
How about you do you have any tripe recipes to share?
400g Ox Tripe, cleaned and cut into 1.5 x .5 in strips
400g Pork Leg meat, cubed
2 pcs chorizo, sliced
1 whole garlic, minced
1 whole red onion, chopped
1 tsp ground pepper
3 pcs bay leaf
1 1/2 cups chick peas, cooked
2 red capsicums, cubed
1/2 cup Tomato Paste
4 pcs tomatoes, diced
5 cups of beef stock
3 tbsp soy sauce
1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.
2. Add tomatoes, tripe and stir fry then add 4 cups of beef stock. Bring to a boil and slowly simmer for 1.5 hrs. add more beef stock if necessary.
3. Add the pork, chorizo, tomato paste, bay leaf, chickpeas, soy sauce and simmer for 45 more minutes.
4. Finally add capsicums and flavour with fish sauce and simmer for 25 minutes.
5. Serve and top with fried garlic.