Hi everyone! It has been awhile since I have blogged and shared a recipe. The holidays has kept me busy. Anyway, I am back to cooking again and this time I am sharing a Spanish dish, Callos, which is a family favorite. We usually serve Callos on special occasions.
Callos is made of ox tripe, chorizo, garbanzos, bell peppers cooked in a savory tomato sauce. This Callos recipe is my version, cooked to suite my family’s taste buds and that of a Filipino palate. Below is the recipe.
1 kilo ox tripe, cut into bite size portions, cleaned and boiled until tender
2 pcs red and green bell peppers, quartered
1 can chorizo de bilbao (6-7 pcs), sliced
1 can garbanzos (chick peas), skin removed
1 pouch tomato paste (1/2 -3/4 cup)
1 onion, diced
1 small potato, diced
1-2 Knorr chicken bouillon cubes
2 Tbsp canola oil
Fish sauce or salt to taste
Pepper to taste
Sugar to taste
3-4 cups Water
Boil the cleaned ox tripe until tender. Set aside.
In a pot over medium heat, fry the chorizo de bilbao for 1-2 minutes; put in one side of the pot. Add the onions and saute until transparent. Add 1 knorr bouillon cube, tomato paste, the ox tripe, mix and add 3-4 cups water. Let boil. Add the potatoes, bell peppers and garbanzos. Season with fish sauce or salt, pepper. You may add the other bouillon cube if desired, careful though, the sauce may become too salty. You may add sugar if you would like to have it a bit sweet. Let the Callos simmer for 5 minues or until the potatoes are cooked. Turn off heat. Serve with steamed rice. Enjoy!