Filipino Callos
1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)
Cooking Instuctions:
-
In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.
-
Remove from fire, replace water and boil again until beef's tripe
becomes tender. Slice the beef's tripe lengthwise and set aside.
-
Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir
fry for 10 minutes.
- Add the pork and beans, and sugar. Continue cooking
for another 5 minutes or until done. Serve hot!
Filipino Callos
- 1/2 kilo Tripe
- Freshly ground Pepper
- 2 chorizo bilbao sausages, sliced diagonally
- 1/4 cup extra virgin olive oil
- 1 1/2 cups Tomato sauce
- 1 medium
- red bell pepper, cut into 1-inch squares
- 1 medium size carrots, diced
- 1 medium size potato, diced
- 2/3 cup pitted green olives
- 3/4 cup chickpeas
- 2 cups vinegar
- 7 liters water
- 1 1/2 kg ox hooves
- 2 tablespoons corn oil
- 1 onion, diced
- 3 cloves garlic, peeled and crushed
- 1 cup chopped tomatoes (fresh or canned)
- Salt
- Tabasco sauce (optional)
Cooking Instructions:
- Clean and wash the Tripe in vinegar thoroughly. Rinse and brush to remove any dirt.
- Boil Tripe in 9 cups of the water for 8 minutes. Drain and discard water.
- Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.
- In a casserole, combine Honeycomb Tripe and ox hooves.
- Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
- Remove meats from broth and let cool. Reserve 1 ½ cups of the broth.
- Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.
- Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.
- Heat olive oil in a casserole and saute until fragrant.
- Add the sliced meats and saute until lightly brown.
- Pour in tomatoes, canned tomato sauce, potatoes and the reserved broth. Simmer for about 5 minutes.
- Add the chorizo, carrots, red bell pepper, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
- Simmer just enough for the vegetables to heat through.
- Serve with steam rice.
Image credit: http://www.munchpunch.com
Recipe source: http://www.pinoyrecipe.net/
