Pressure cook the tripe until it reaches your desired tenderness. This version uses lots of Spanish paprika to give the callos that smoky taste.
Callos is a classic pork and tripe stew that is best served with lots of rice.
- 1/2 kilo beef tripe cut into chunks
- 6 cups water or as needed
- 1/4 Cup Vinegar
- 1/4 Cup olive oil
- 2 Chorizo de Bilbao sliced into rounds
- 1 medium white onion peeled, chopped
- 4 cloves Garlic finely chopped
- 1 250-gram pack cooked ham diced
- 1 1/2 tablespoon Spanish paprika
- 2 dried bay leaves
- 1 teaspoon dried red pepper flakes to taste
- 1 400-gram can diced tomatoes
- 1 400-gram can chickpeas drained
- 1 400-gram white beans drained
- salt and ground black pepper to taste
- 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.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW