Callos Recipe

In a pressure cooker, simmer tripe in water and vinegar solution for 5 minutes. Discard water, and rinse tripe. Simmer tripe again covered with the lid locked, until tender, about 1 hour.

Once tender, set aside.

Meanwhile, in a large pot over medium heat, heat oil and brown chorizo. Set aside. In the same pan, saute onion then garlic until both are softened. Add ham, and cook until heated through. Add remaining ingredients, plus tripe and any liquid leftover, and stir to mix. Bring to a boil, and simmer until sauce has thickened. Season with salt and pepper to taste. Serve while hot with steamed rice or crunchy bread.

Recipe orginally published in the December 2015 issue of Good Housekeeping Philippines.