|Filipino Callos Recipe (Tripe and Sausage with Chickpeas)|
Callos, a legacy from the Spanish colonial era, this savory stew of ox tripe and leg is flavored with spicy chorizo de bilbao and traditionally served with olives. What makes callos special? Why is it different from other beef stews? Chorizo de Bilbao is a major factor. Chorizo de Bilbao is a spicy sausage packed in paprika flavored lard.
Preparation time: 50 mins
Cooking time: 2½ hours
Filipino Callos Ingredients:
* Pinoy Callos500 g (1 lb) ox tripe
* 500 ml (2 cups) vinegar
* 7 liters (28 cups) water
* 750 g (1½ lb) ox hooves
* 2 tablespoons corn oil
* 2 chorizo bilbao sausages, sliced diagonally into 1-cm (½-in) pieces
* 60 ml (¼ cup) extra virgin olive oil
* 1 small onion, diced
* 3-4 cloves garlic, peeled and crushed
* 250 ml (1 cup) chopped tomatoes (fresh or canned)
* 375 ml (1½ cups) canned tomato sauce
* 1 medium red capsicum, cut into 2½-cm (1-in) squares
* 85 g (2/3 cup pitted green olives
* 100 g (¾ cup) chickpeas
* Salt and pepper
* Tabasco sauce (optional)
Filipino Callos Cooking Instructions:
* Wash ox trip in vinegar thoroughly. Rinse and brush to remove any dirt. Boil trip in 2 liters (8 cups) of the water for 10 minutes. Drain and discard water.
* Wash ox hooves well. Boil in 2 liters (8 cups) of the water for 10 minutes. Drain and discard water.
* In a stockpot, combine ox trip and ox hooves. Pour in remaining 3 liters (12 cups) water and bring to the boil, then simmer for about 2 hours or until meats are tender.
* Remove meats from broth and let cool. Reserve 375 ml (1½ cups) of the broth.
* Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 2 to 3 minutes per side. Set aside.
* Slice the trip into 2-cm (1-in) squares. Remove meat from the ox hooves and slice similarly. Set aside.
* Heat olive oil in a casserole and sauté until fragrant. Add the sliced meats and sauté until lightly brown.
* Pour in tomatoes, canned tomato sauce and the reserved broth. Simmer for about 5 minutes.
* Add the chorizo, capsicum, olives and chickpeas and season with salt, pepper and, if desired Tabasco. Simmer just enough for the vegetables to heat through.