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Callos

Beef Tripe in Tomato and Olive Sauce
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Print Recipe
Course Main Course
Cuisine Filipino, Spanish

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. 
Keyword beef, tripe
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