Ah, Beef Callos. The mere mention of this dish conjures up memories of hearty feasts, steaming bowls, and laughter shared around the table. It's a classic Filipino stew that transcends generations, warming bellies and hearts alike. So, today, let's delve into the delicious world of Callos and whip up a potful of pure comfort food!
What is Callos?
For the uninitiated, Callos is a savory stew featuring beef tripe, ox feet, chorizo, and a symphony of vegetables. Simmered in a rich tomato-based broth spiked with paprika and spices, it's a dish that rewards patience with melt-in-your-mouth tender tripe and a symphony of rich, complex flavors.
Ingredients:
- 1 kg REFINED SELECTIONS BEEF TRIPE, cleaned and sliced
- ½ kg REFINED SELECTIONS OX FEET, cleaned
- 10 cups water
- 1 Tbsp peppercorn
- 2 tsp salt
- 3-4 pcs bay leaf/laurel leaf
- 4 Tbsp oil
- Few pcs of garlic, crushed
- Red onion, sliced
- 1/2 cup chorizo de bilbao, sliced
- 1 1/3 cups carrot, sliced
- 3 Tbsp tomato paste
- 500g pack tomato sauce
- 2 cup garbanzos, cooked
- 1 cup green olives, pitted
- 2 Tbsp red wine or mompo (optional)
- 1 can sausage, vienna (225g), drained and sliced
- 1/2 cup bell pepper, cut into strips
- Salt and Pepper to taste
- 1/2 cup cheese, grated (optional)
Instructions:
Getting Started: Prepping the Tripe
The key to a delectable Callos lies in proper tripe preparation. Start by acquiring fresh, cleaned tripe – honeycomb for its texture and book tripe for its rich flavor. Refined Selections Beef Tripe is not only fresh and clean, it also comes pre-washed. We already did the dirty work, so you don’t have to.
However, to be on the safe-side, still give the meat a thorough rinse then soak it in a vinegar-water solution to remove any remaining impurities. Once prepped, cut the tripe into bite-sized pieces. Do the same for the Ox Feet.
Building the Flavorful Foundation
In a large pot, bring water to a boil. Add the tripe, ox feet, peppercorns, bay leaves, and a generous pinch of salt. Let it simmer for about two hours, skimming off any scum that rises. Once the tripe and ox feet are tender, remove them from the broth and set them aside.
Sautéing for Depth of Flavor
Heat oil in a separate pan and sauté garlic, onions, and chorizo until fragrant. Add the chopped tripe and ox feet, along with paprika, tomato paste, and your favorite spices. Let the flavors meld for a few minutes or until natural oils start forming.
The Simmering Symphony
Now, comes the magic. Pour in tomato sauce, red wine (optional), and enough of the reserved broth to create a rich stew. Add garbanzo beans, bell peppers, olives, and any other vegetables you desire. Season with salt and pepper to taste. Bring to a simmer, cover, and let the flavors meld for about 30 minutes.
The Grand Finale
As the final step, sprinkle in some chopped parsley for freshness. You can even add a touch of grated cheese for a creamy finish. Serve your piping hot Callos with crusty bread and a side of steamed rice, and prepare to be transported to a world of pure culinary bliss.
Tips for a Stellar Callos
- Always use refined Selections Beef parts for fresh, clean and top quality meats.
- Don't skip the tripe prep! It ensures a tender and flavorful result.
- Experiment with different vegetables to personalize your Callos. Kidneys, celery, and potatoes are all welcome additions.
- Add a kick of spice with chili peppers or hot sauce.
- Let the flavors of Callos develop overnight for an even deeper intensity.
Only P286 per pack, Refined Selections Ox Tripe comes in 1kg pack and is already pre-washed for your ease. Refined Selections Ox Feet is only P251 for 1kg, definitely a steal. This is a recipe that definitely gives posh vibes without breaking the bank.
So, gather your ingredients, fire up the stove, and prepare to embark on a culinary adventure. With this recipe as your guide, you'll be serving up a classic that will have your family and friends singing your praises. Remember, cooking with love is the secret ingredient, so don't hesitate to add your own personal touch to this beloved dish. Happy cooking!