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Callos

Callos

⏱ Prep: 15 min ⏱ Cook: 120 min

Ingredients

  • 1.5 lb ox feet (veal shanks, cleaned)
  • 2 large bs ox tripe (cleaned)
  • 15 oz chick peas (garbanzo beans)
  • 8 oz tomato sauce
  • 2 chorizo de bilbao (sliced)
  • 1.25 lb bacon (sliced crosswise in 1 inch length)
  • 1 bell pepper (cut into thick strips)
  • 1 onions (sliced)
  • 1.25 cup extra virgin olive oil (EVOO)
  • 1 tsp salt
  • 1.5 tsp ground black pepper
  • 1 carrot (cubed)
  • 1 tsp whole peppercorn
  • 4 cup water

Instructions

  1. Pour water in a casserole or cooking pot and bring to a boil.

  2. Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender (you may use a slow cooker or pressure cooker for this step).

  3. Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.

  4. Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.

  5. Heat a large wok or pan then pour-in the olive oil.

  6. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.

  7. Pour-in the tomato sauce then let boil.

  8. Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.

  9. Add salt and pepper then put-in the carrots. Simmer for 3 minutes.

  10. Put-in the chick peas and bell pepper then simmer for 10 minutes.

  11. Transfer to a serving dish.

  12. Serve hot. Share and enjoy!