CALLOS
 

  

Callos is a stew.
It contains beef tripe (tuwalya) and/or chickpeas (garbanzos), chorizo and bell peppers. 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.
The dish is common across Spain, and is considered traditional to Madrid.

 

  

But the word ���callus��� derived from the word

���callos��� or the other way around seems makes

sense. What I can���t figure out is why the Spanish

term for tripe is callos? Trippe and tripe in Italian

 and French, it���s odd to me how the Spanish

ended up with callos��� is it because there are

parts of the tripe that are hardened? But most of

 it is kinda gelatinously soft after hours of boiling

(I guess my corns would be too)��� I don���t know

 the answer to my own question, but if you do,

 please chime in why callos (tripe) are indeed

called callos (calluses).

I had an old callos recipe. But I had been

 experimenting and this new one, my third recipe,

 is definitely much better. I used sun dried tomatoes.

Ah, the flavor is just incomparable. Sun dried tomatoes

 too pricey? There���s always good old fresh tomatoes.

  

  

Whichever kind of tomato you use will be fine —

 just don���t forget the chorizo de Bilbao. This legacy

 from the Spanish colonial era derives a lot of its

 aroma, color and flavor from the chorizo de Bilbao.

 And that makes it a lot different from other

 tomato-based stews. Chorizo de Bilbao is a

spicy sausage packed in paprika flavored lard

 

  

 In the Philippines, they are available canned,

vacuum-packed or frozen. A bit expensive, but

the flavor it gives a dish is just wonderful. Highly

 spiced, one chorizo de Bilbao is enough for this recipe.

 

  

Then, of course, the stock that comes from

simmering the ox leg is incomparable. It is

naturally thick and sticky. If available, choose

 bone-in ox leg. The flavor will even be richer.

 

  

Still not ditching the ox leg despite the comments

 in the old recipe that callos is Spanish for beef

 tripe? Nope. It is correct that callos is Spanish

 for beef tripe but callos in the Philippines is the

 stew and tripe is only one ingredient.

 
 

Beef tripe, "callos" in Spanish is a very traditional

dish in Madrid. "Callos" have been served in

 taverns and family dining tables for centuries.

 Like all traditional dishes, there are many variations.

 Our recipe includes Serrano ham and morcilla

 (Spanish blood sausage), while others might use

 ox cheek and a splash of white wine. We've also

 included the option of adding garbanzo beans,

 though not traditional in this tripe dish,

 thickens the broth a bit. 

  

  

 

  

Callos or ox tripe stew is a Filipino-Spanish dish made from

 ox tripe and veal shanks (ox feet). The tripe and shanks are

 boiled and simmered until the texture becomes extra tender;

 this makes eating this dish pleasurable. Different vegetables

 can also be added but the commonly used are carrots, chick

 peas (garbanzos), and bell pepper.

   

  

Recipe: Callos: ox tripe and leg stew

 

 

Ingredients

 

 

1 k. of honeycomb tripe
1 k. of beef leg (you can buy these pre-sliced

in trays in most groceries)
1 whole garlic
1 tsp. of peppercorns
1 whole onion
2 bay leaves
3 to 4 tbsps. of olive oil
1 tbsp. of annatto seeds (or use annatto powder)
1 chorizo de Bilbao, thinly sliced
1 tbsp. of minced garlic
1/3 c. of chopped onion
3/4 c. of chopped sun dried tomatoes in oil

(or 1 kg. of fresh tomatoes, chopped)
2 bird���s eye chilis, chopped
leaves from 2 to 3 sprigs of fresh oregano
2 medium-sized potatoes, peeled and cubes
1 large carrot, peeled and cubed
2 bell peppers, cored and seeded, then cut into thin strips
1/3 c. of sweet peas
1/3 c. of canned garbanzos (chick peas), drained
salt, pepper and sugar, to taste

 

Instructions

 

Rinse the tripe and leg. Place in a pot, cover

 with water, add salt, the whole garlic, onion,

 peppercorns and bay leaves. Bring to the boil,

 cover and simmer just until tender, anywhere from

 four to six hours. Alternatively, use a pressure

 cooker or slow cooker. Note that the tripe will

probably cook faster than the leg so you might have

 to fish out the tripe while the leg continues to cook.

 Don���t cook the meat to death at this point as you will

 simmer then some more later.
Cool the meat then cut into strips about two inches long

 and half an inch wide.
Heat the olive oil in a clean pot. Add the annatto seeds

 and cook gently over medium-low heat until they

 render color. Scoop out and discard. Skip this step if

 using annatto powder. You just add the powder to the oil

 and that���s that.
Turn up the heat to high. Add the sliced chorizo to

 the oil. Cook, stirring, for about a minute. Add the

 minced garlic, chopped onion, chilis, sun dried

 tomatoes (or chopped fresh tomatoes) and oregano.

 Saute for about two minutes.
Add the tripe and leg, potatoes, carrot, peas, bell peppers

 and garbanzos. Pour in just enough of the broth, about

 a cup, in which the tripe and leg were cooked to

barely cover all the ingredients. Don���t add too much

 unless you want a soupy callos.
Taste and add salt, pepper and a bit of sugar for balance.
Bring to the boil then lower the heat — lowest setting

 — and simmer for 30 to 45 minutes or until the sauce

 is thick and reduced, the vegetables are done and

 the meat is really, really tender.
During the 30 to 45 minutes of simmering, stir

 occasionally to make sure that nothing sticks to

the bottom of the pan. If the mixture appears too dry,

 add more broth, no more than half a cup at a time.

 Taste occasionally too and make adjustments, as

 needed.
Serve the callos hot with rice or crust bread. Note

though that as with most stews, callos is even better

 the next day after reheating.
Preparation time: 20 minute(s)

Cooking time: 4 hours(s)

But the word ���callus��� derived from the word ���callos���

 or the other way around seems makes sense. What I

 can���t figure out is why the Spanish term for tripe is

 callos? Trippe and tripe in Italian and French, it���s odd

 to me how the Spanish ended up with callos��� is it

 because there are parts of the tripe that are hardened?

 But most of it is kinda gelatinously soft after hours of

 boiling (I guess my corns would be too)��� I don���t know

 the answer to my own question, but if you do,

 please chime in why callos (tripe) are indeed

 called callos (calluses).