This recipe calls to have enough courage before you try it.I escaped from enjoying pig’s trotter,pig face,liver,ox tail and other unwanted parts but this time I challenged myself …I cooked using tripe ( cow’s stomach lining) and pork pata (upper part of pig’s foot).Please dont run…lol….We call this recipe, Callos…. It is actually a Spanish inspired dish which Filipinos have learned to adapt and enjoy all throughout the years.Callos is a dream recipe for me.I learned and I enjoyed it some years ago when my husband brought me out to dinner at Dad’s Restaurant in Alabang somewhere in Manila.The first time I tasted it…I really fell in love and I never forgotten the taste.It brought me to research and found the recipe and to my dismay…I learned that the recipe calls for beef tripe and calf’s foot…so I decided to just forget that I enjoyed Callos before.But living in Singapore has allowed me to experience and enjoy food.It brought me to a sense of realization to overcome the fear of unusual.Whenever I will do my groceries,I see these unwanted magical parts of pork and beef…beef lining, liver, ox tail,calf’s foot,pig trotter and all.I started with Kare-Kare using pigs trotter and I made it…ahhhh..such a courage.Therefore,let me tell you how I enjoyed my version of Callos Recipe using beef stomach lining and pork pata or pig’s trotter( upper part)
Callos is also popular in the Philippines, being inherited from the Spanish during the World War II. It is often considered to be “poor man’s food”, because this is very inexpensive,it composed of stomach lining of a cow was boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.
Callos is a Spanish word for tripe, meat of parts of, very tough-to-digest, first or second stomach or other digestive elements of ruminating animals. The dish consists of tripe, boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.
Here is Callos Recipe:
1/2 kg beef tripe(cleaned,prepared from the supermarket)
1 kg pork pata or pig trotter
2 tbsp olive oil
2 pcs chorizo,sliced diagonally
2 tbsp olive oil
1 medium onion chopped
2 tsp grated garlic
3 tbsp tomato paste
3/4 cup chopped fresh tomatoes
3/4 cup tomato sauce
1 tsp paprika
1 tsp salt
1 tbsp fish sauce
1 tsp ground pepper
4 to 5 cups of broth
1/4 cup olive oil
1 medium red bell pepper
1/2 cup pitted green olives
1/2 cup chickpeas
In saucepan combine beef tripe and pig’s trotter,add enough water and let it boil for 15 minutes then discard the water.
Again,add enough water to the saucepan with beef tripe and pigs trotter,let it boil and simmer for 2 hours or until soft and tender.
Drain the meat and reserve the broth.Proceed to slice the tripe.Then,go ahead and take off the meat from pork trotter’s bones.Discard the bones.Cut the meat and set aside together with beef tripe.
Heat some oil and fry chorizo slices, set aside.
Using the same sauce pan,add more oil and saute onion and garlic until fragrant,add 3 tbsp tomato paste,stir and cook for 3 minutes.
Next add the meat and tripe,cook for about 5 minutes then add chorizo,chopped fresh tomato and tomato sauce and the reserved broth,at least 4 cups.
Simmer for about 30 minutes.Then add paprika,salt,pepper and 1/4 cup olive oil.
Simmer again for 5 minutes then add bell pepper,olives and chickpeas, simmer for 1o minutes.
Adjust the taste according to your preference.Serve hot.
You wont know how it taste unless you try it…sometimes you have to face the unusual to enjoy…its a beef lining and its a pork trotter…and I made it..I conquer my indifference and cowardness, after all it taste good and I felt glad I made it!
But you know I have a secret,I did not tell my children what its made of…not even my husband know it…and I decided not to tell them…anyway,they enjoyed it…and maybe a year after I will tell them. I am so mean… lol!But wait until they read this post…then its not a secret and Im sure they wont say anything except..Really? You made us eat that? and I will have this answer.. oh yes and I dont mind cause its good and you all enjoyed it..till next time..lol Actually there are ways of enjoying this dish… we love it with Dinner rolls, white buns, and we enjoy it dearly as pulutan..but theres nothing better with mountain of rice.. anytime! Heres a wish to all..have a blessed weekend.Lets eat,lets giggle and lets be merry.
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