Callos
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?
Ingredients
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
fish sauce
fried garlic
olive oil
Method
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.
My father would absolutely love this recipe – he is the only one in the family who likes tripe. I will forward him your recipe.
Mandy
Have a happy weekend.
This recipe will make me jump high up, sinful it may be, but it looks superb Raymund.
I think every country has a tripe recipe… I always prefer those where tripe has been cooked in several waters, the smell is bearable and I love it full of spices and hot peppers… (the French for instance love the way tripe smells, don’t add much spices or hot peppers, and this is not acceptable for me).
I love anything with chickpeas but I must say tripe is a bit strange…my dogs like it at least, ha!
I’m not necessarily a tripe guy myself, but my wife would love this recipe.
I’ve never heard of tripe…interesting. I’ll have to keep my eyes open for it.
I don’t cook with tripe, but have nothing against it. It’s not really popular in the states. This looks fantastic. I also love anything with chickpeas.
I’ve never cooked with tripe, would certainly love to try it.
I don’t think I’d be brave enough to eat tripe, but you make it look really tasty in this dish. And as many mentioned, anything with chickpeas and I’m sold!
My father ate tripe all the time and completely alone. Mum prepared it for him in a white parsley sauce. The sauce is lovely! c
Tripes are usually to add into Indonesian style soup (soto) and stir fry with some chilies. Here is one of the recipes that I have http://indonesiaeats.com/soto-babat-indonesian-beef-tripe-soup/.
Anyway, I love some kind of tripe soup that my friend’s mom made for his birthday party. It was a Filipino dish and this friend told me it was from his mom’s area. I don’t remember the place is called. Do you know about this tripe soup?
sounds very interesting n yummmmm
Tasty Appetite
whew I’m not sure I could handle this one!
I love tripe and prefer to boil it separately until it’s soft to render any odour that usually comes from offal, then add it to sauces or stock. I find this better because tripe is eaten mainly for its texture and to introduce to people who may be averse to offal. I like tripe with when cooking Vietnamse pho.
i didn’t know what tripe was until i read this.. thanks for the info… i need to study the ingredients.. as some seem strange to me and i’m not sure if i’ll find it in our local store..
I love tripes in Goto, Kare-Kare, Mexican Menudo, and of course — Callos! Thank you for posting and sharing this dish, Raymund!
hmm i will try it by myself
Hah! This is one of my faves. Callos! But needed to avoid only because it is pro-arthritis. Lol! But I really love this dish!
My husband would love this dish. His mother used to make tripe for him but when she did she also made a separate dish for us. It is the texture that I don’t care for. I love your blog as you have so many interesting recipes.
I adore tripe, but it’s been long since i’ve cooked it – this needs to be changed! I love the flavors going on in this dish, and chickpeas are one of my favorite ingredients right now.
I love tripe but never cooked it before. It’s very polarising in my household as my husband hates it. But maybe one day when it’s just me at home I will give this one a try – thanks Ray!
I’ve heard of tripe but have no idea how it taste. So this recipe is definitely unique to me but I’m glad I know about it now.
This will be my husband’s favorite food. He likes tripes – I need to be more adventurous to cook this at home! It’s still new ingredient to me – it’s not common in Japan.
Wow – this IS so much like the dish we make here, and I love the addition of soy and fish sauces – will have to give this one a go!
I’m one happy person when I’m eating this. BIG YUM!!!! By the way, when I boil the tripe, I thrown in a few slivers of ginger to remove some of the smell.