Callos

One of the Pinoy dishes (aside from dinuguan, paksiw na pata, estopadong lengua and lengua with mushroom sauce) I brought to the party with the Pinoy doctors here was the callos. I used Sassy's recipe to the letter, save from using pepperoni (sliced) instead of the chorizo, and eliminating the use of chili since pepperoni was already spicy, and I had no leg to use, just tripe. I adjusted the ingredients' proportions accordingly.



I remembered to post about it today because of stel's recent post about callos here. I still have some tripe left (I was hoping to use it for kare-kare but I had no banana blossom so it stayed in the freezer).




RECIPE (in case link gets broken again)
1 k. of ox tripe
1 k. of ox leg
1 pc. of chorizo de bilbao
1 whole garlic
1 whole onion
5 pcs. of peppercorn
1 bay leaf
1 whole garlic, minced
2 onions, diced
2 tomatoes, diced
1 carrot
1 c. of cooked chicken peas (garbanzos), peeled
3/4 c. of frozen sweet peas
3-4 potatoes
2 bell peppers. julienned
1/2 c. of tomato paste
2 pcs. of chili pepper
3 tbsp. of olive oil
2 c. of beef stock
salt
freshly cracked black pepper
1/2 tsp. of finely chopped fresh basil
1/2 tsp. of finely chopped fresh rosemary
12 pcs. of pitted olives (optional)

Wash the ox tripe and leg. Remove all visible fat from tripe; scrape leg with a sharp knife. Place them in a large casserole and cover with water. Add whole garlic, onion, peppercorns and bay leaf. Bring to a boil; remove scum as it rises. Cover and simmer until tender (4 to 6 hours, depending on the age of the ox). Alternatively, use a pressure cooker. Cook the meat for about 2 hours counting from the time the valve starts to whistle.
Transfer the cooked meat to a plate and cool. Strain the stock. Measure 2 cups; reserve remainder for later use. Cut the tripe and leg meat into 1/2″ x 2″ strips.
Peel the potatoes and carrots. Cut into 3/4″ x 3/4″ cubes. Cut the chorizo de bilbao into very thin round slices.
Heat the olive oil in a large saucepan or casserole. Over medium-high heat, saute the garlic, chili peppers and onions until fragrant, about 45 seconds. Add bell peppers and tomatoes and cook for another 45 seconds. Add chorizo de bilbao slices and cook until they start rendering color. Increase heat to high and add the tripe and leg strips. Cook, stirring, for about 2 minutes. Add the tomato paste, beef broth, carrots, chick peas and potatoes. Season with salt and pepper. Bring to a boil, cover and simmer for 20 minutes. Uncover the stew and add the sweet peas, basil and rosemary. Cover and simmer for another 3 minutes. Serve hot with pitted olives on the side. Alternatively, add the olives to the stew at the same time as the sweet peas.

Thanks to Sassy for this truly Filipino classic dish!