A La Espanyola, or “in the Spanish style” (my rough translation), is the theme of this month’s edition of Lasang Pinoy (The Filipino Taste), hosted by none other than Purple Girl of In Lola’s Kitchen).
Callos
Beef Tripe in Tomato and Olive Sauce
Ingredients
- 4 tbsp extra-virgin olive oil
- 2 tbsp minced garlic
- 1 medium onion, sliced
- 1 1/2 cups chopped tomatoes can also use canned
- 1/2 cup sliced Spanish chorizo see note
- 1/2 cup chopped carrots
- 1/3 cup chopped ham Spanish preferred
- 1/4 cup tomato paste
- 1/4 cup white wine
- 2 tbsp sherry vinegar
- 2 cups tomato sauce
- 1 1/2 cups beef broth
- 3 cups pre-cooked deboned ox tails, or other beef stew meat
- 2 cups pre-cooked tripe, sliced into strips
- 1 cup cooked chickpeas
- 1 medium red pepper, sliced into diagonal strips
- 2 bay leaves
- 1/4 cup pimiento-stuffed olives optional, but preferred
- 1/2 teaspoon Spanish hot pimenton/paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- Tabasco for serving, if desired
Instructions
- Heat olive oil in a heavy casserole over medium heat.
- Add garlic and saute just until beginning to turn color.
- Add onion and continue to stir until softened.
- Add tomatoes and cook, stirring, until limp and juices are rendered.
- Add chorizo, carrots, and ham, and stir a few minutes longer.
- Add tomato paste, white wine, vinegar, and stir well until tomato paste is incorporated.
- Add tomato sauce and beef broth. Cook over low heat for 10 minutes to allow flavors to meld.
- Add meat pieces, tripe, chickpeas, red pepper, and olives.
- Season to taste with pimenton/paprika, salt, and pepper.
- Cook 5-10 minutes more, stirring occasionally, until red pepper is cooked to desired tenderness.
- Serve immediately, with Tabasco on the side, so diners can adjust the heat.
Notes
Note on Spanish chorizo: I like Palacios chorizos which is available at our local store. La Tienda has a huge selection. You can also use canned Filipino “chorizo de bilbao” if you like.
Tried this recipe?Let us know how it was!
Vamos a comer!
This concludes my LP 14 entry. Thank you so much, Purplegirl, for hosting!
You are so right that we really long for those dishes which we never gave a second glance (or taste) when we were still in PI once we have spent years in a foreign land…
In my effort to re-create the familiar Filipino scenario, I have been cooking and baking Filipino foods even if it meant that only my sons and I would actually enjoy them, but I feel lucky that I do get some time to share other more exotic Filipino dishes (like chicken feet) that my children would not eat with my Filipino friends here.
I hope my in-laws would remember to call me for instructions to the butcher about what parts of the beef to save for me come late October…will try your callos recipe. Sounds authentically Spanish tasting!
My god! It looks quite lovely!
🙂 i don’t remember our dining table with the usual festive Spanish dishes even during Christmastime. my folks were never huge fans; hanggang ngayon. and like you, i also prepare dishes just because that I had a hard time thinking of what to cook for special occasions. 😀
ive never tried cooking callos… hmmmm maybe one of these days with this recipe.
i love callos but just like iska, i’ve never tried cooking callos dahil mukhang medyo mahirap hehehe . . . i really should try one of these days, too!
Me, too, never tried cooking callos yet. But I will definitely try one of these days siguro sa bday ni mama ko.
Perhaps you want to visit the Pangasinan wikipedia. I will also be grateful if you can inform your Pangasinan friends about this wikipedia. Thanks. http://pag.wikipedia.org
Manang, I can so relate. Some of the things I’ve cooked here I never even tried back home. Like I’ve never had kwek-kwek in my life and long to taste it, but only remember people talking about it condescendingly when i was back home. I can’t decide if that’s funny or sad.
Thanks, Charles! Where’s your entry?
Iska, Mike and Lani, no worries. Once the meats are pre-cooked it’s no more difficult than making pancit or apritada. Madami ding hiwa-hiwa, but it’s worth it:D
Thanks for the info, arikasikis. Will be sure to visit sometime soon!
oh now i miss my mom’s callos! i’ve been lurking on the idea of making this myself..never gotten around to doing it up until now! prbbly for christmas!:)
Hi,
If you want to translate callos you should be carefully because callos is a dish but also a problem on the feet and also a rude name. I don’t like them a lot because I don’t like intestines, brains, pork hand and face and so on very typical Spanish.
I don’t think tabasco was very Spanish either, maybe we use it but it’s more for mexican influence.
Nice blog!
see you
M.
Hi Ces, sana nga ma-try mo, perfect ‘to for Christmas.
Hi Malice, thanks for dropping by. LOL about the callos. We actually have the same word in Filipino — kalyo — referring to that problem on the feet you talk about. Yes, the Tabasco isn’t very Spanish, and to be honest I don’t think it’s very Filipino either — I rarely chance upon spicy callos at Filipino tables, but I’ve had some guests that like to add it in.
Yes Stef, I don’t remember a tabasco-spicy callos but one with labuyo, I do! Does that worsen the situation? LOL
I’ve never made this dish myself either. With food blogging, I’m constantly trying to document old ways of cooking. It’s like a race against time because people don’t do it the way they used to what with prepared meats in supermarkets (which sometimes don’t do a good job). Although I don’t really eat that much meat, I suspect I’ll be eating a lot soon just so I can practice a few recipes I haven’t touched since my early teens. Sus talaga!
argh, that’s my biggest dilemma with all this. there are so many recipes i want to test and research, and dito so few cooks to ask questions from, or mga na-convert na to modernities and shortcuts. tapos kailangan pa ng biktima for the cookies and cakes, etc. hay naku! ang mga meat naman, sinabi mo. we’re trying to eat healthier, pag parating recipe-testing ang gagawin ko mamamatay kami agad hahaha!!!
as for the labuyo — isa pa ‘yan na nasa notepad files. is labuyo the same as the chilis used for making Tabasco? i’ve read conflicting info kasi. matanong si dave dewitt.
If you want to find labuyo, look for Thai chilies at the oriental market, if you’re in CA. This is the first time I read your blog and thanks for sharing your callos recipe. I will be making it for X’mas.
Hi Lollo, thanks for dropping by. How did the callos work out for you?
Happy new year!