Filipino Style Beef Callos

How To Cook Filipino Style Beef Callos 

Filipino Style Beef Callos  - I started out by cleaning the beef tripe. I did this by washing it in running water. I also and made sure that the walls of the tripe are clear, so I used a brush to clean it up. Once the tripe is clean, it is time to make the tripe tender. My shortcut is to use a pressure cooker. I do this by first slicing then placing it in a pressure cooker with a couple cups of water and some salt. A good 40 to 50 minutes will do to ensure that the tripe is tender then we are ready to cook it with the rest of the ingredients.

Filipino Style Beef Callos

Making Easy Callos Recipe is so much easier than you think. We had a hint on the recipe name itself. Simply heat-up the oil then saute the onion, peppercorns, tripe, and Chinese sausage. Next is to add the sauces and pork and beans. I used canned pork and beans as an alternative to garbanzos or chickpeas. Both ingredients work well, the choice is yours.
The rest is simply adding the remaining ingredients making sure that the dish taste great. Enjoy it with rice,Pita, or just by itself. I think that it taste better if you add a tablespoon of hot sauce.

Filipino Style Beef Callos Time And Duration
Prep time 15 mins Cook time 90 mins Total time 1 hour 45 mins

Filipino Style Beef Callos  Ingredients

• 2 lbs, beef tripe cooked in a pressure cooker for 50 minutes or until tender
• 4 pieces Chinese sausage, sliced diagonally
• 1 (8 oz.) can tomato sauce
• 1 cup beef broth
• 1 (16 oz.) can pork and beans
• 6 to 8 pieces small sweet peppers (red and yellow), sliced
• 1 medium yellow onion, diced
• 1 teaspoon whole peppercorn
• 1/2 teaspoon garlic powder
• salt to taste
• 1 tablespoon chopped green onions
• 3 tablespoons cooking oil

Filipino Style Beef Callos Steps And Method For Cooking.

1. Heat the oil in a cooking pot.
2. Once the oil gets hot, saute the onion. Add the whole peppercorn and continue to cook until the onions get soft.
3. Add the cooked tripe. Saute for 2 to 3 minutes.
4. Put-in the chinese sausage. Stir and cook for 2 minute.
5. Pour in the tomato sauce. Add the beef broth. Stir. Let boil. cover and simmer for 30 minutes.
6. Add the pork and beans. Stir. Cook for 5 minutes.
7. Put-in the sweet peppers. Cook for 4 to 6 minutes.
8. Add the garlic powder and salt to taste. Stir.
9. Transfer to a serving bowl. Top with chopped green onions.

Callos  Additional Trivia

Callos is a stew common across Spain, and is considered traditional to Madrid. In Madrid, it is referred to as callos a la Madrileña.
It contains beef tripe (tuwalya) and or chickpeas (garbanzos), blood sausage and bell peppers. Chorizo sausage may also be used. Another simple recipe of Callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with bell peppers. 

Callos  - Tripe is especially favored in Spain and, in fact, most countries where there is still a strong Spanish influence. This isn't surprising, because it makes a number of very different, but extremely tasty dishes. It requires long cooking times (less here because it is almost always cleaned and partially precooked when you buy it), but it keeps very well for days, in the refrigerator, and is even better when reheated than when first prepared. Since it's difficult to buy half a pig's foot or half a Veal knuckle, this recipe makes enough for 4 - 6 servings as a main course. Make a full recipe a day or two ahead of time, serve as many tapas as needed, then enjoy the rest as a main course or snacks. This can be reheated very nicely in the microwave, by the way.

Learn How To Make Filipino Style Beef Callos