Callos
A hearty and flavorful Spanish-Filipino stew made with beef tripe, chorizo, chickpeas, and vegetables in a rich tomato sauce.
Servings: 6 servings
Calories: 350kcal
Ingredients
Meat and Broth
- 2 pounds beef tripe Cleaned and cut into bite-size pieces
- 1 link chorizo Sliced
- 2 cups beef broth For added flavor
Vegetables
- 1 can garbanzos Drained
- 2 cups bell peppers Sliced, red or green
- 1 cup green peas Added in the last 20 minutes
Aromatics
- 3 cloves garlic Minced
- 1 medium onion Chopped
Sauce
- 2 cups tomato sauce Rich and thick
Seasonings
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika Or Spanish sweet paprika
- 1 teaspoon sugar To balance acidity if needed
- 1 tablespoon hot sauce Optional for added spice
Instructions
Preparation
- Clean the beef tripe thoroughly under cold water.
- Boil the tripe in water with a bit of vinegar and ginger for 15-20 minutes, then drain and rinse again.
- Cut the tripe into bite-size pieces.
Cooking
- Sauté minced garlic and chopped onions until they are golden.
- Add sliced chorizo to the pan and cook until crispy.
- Mix in the cleaned tripe, allowing it to absorb flavors for a few minutes.
- Pour in the tomato sauce and beef broth, scraping the browned bits from the pan.
- Simmer the mixture with the lid slightly ajar, checking occasionally for seasoning.
Adding Vegetables and Seasoning
- Add garbanzos when the stew is midway through cooking.
- Stir in the bell peppers and green peas 20 minutes before serving.
- Season to taste with salt, pepper, smoked paprika, and sugar.
Serving
- Serve callos over white rice with a sprinkle of parsley.
- Optionally, add crusty bread for dipping.
Notes
Callos tastes even better the next day. Adjust seasoning to your preference.