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Callos

Callos

(0)
240 Min
Challenging
A Spanish-Filipino recipe that makes a hearty meal bursting with flavors from ox tripe, chorizo, vegetables, and spices on a thick tomato-based stew.

Ingredients

10 Servings

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  kg
Cured Pig's Feet Tip
0.5  kg
Honeycomb Ox Tripe
2  tbsp
Olive Oil
6  cloves
Garlic
1  pc
Onion
1  pc
Chorizo De Bilbao
0.5  cup
Tomato Paste
2  pcs
Bay Leaf
0.25  cup
Pitted Black Olives
0.25  cup
Red Bell Pepper
0.25  cup
Green Bell Pepper
0.5  cup
Chickpeas
2  sachets
MAGGI® Magic Sarap® 8g
0.25  tsp
Ground Pepper
2  tbsp
Brown Sugar
1  tbsp
Parsley
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Carbohydrates
18.7 g
Energy
451 kcal
Fats
27 g
Protein
33.6 g
Information per serving

Instruction

240 Minutes

  • Step1

    180 Min
    Simmer calf’s feet in water until very tender. Add water as needed. Strain and set aside to cool. Remove bones and cut skin and collagen (litid) into small pieces. Reserve 6 cups of stock for sauce.

  • Step2

    120 Min
    Meanwhile, simmer ox tripe in a separate pot until tender. Strain and discard liquid.

  • Step3

    40 Min
    Sauté garlic, onion, chorizo, tomato paste and bay leaf in olive oil. Pour 6 cups of reserved stock and simmer. Add calf’s feet, ox tripe, olives, bell peppers and chickpeas. Simmer for another 30mins.

  • Step4

    5 Min
    Season with MAGGI® Magic Sarap®, pepper and sugar. Add parsley. Transfer into a serving bowl.
Callos

Step1 of 4

Simmer calf’s feet in water until very tender. Add water as needed. Strain and set aside to cool. Remove bones and cut skin and collagen (litid) into small pieces. Reserve 6 cups of stock for sauce.

Callos

Step2 of 4

Meanwhile, simmer ox tripe in a separate pot until tender. Strain and discard liquid.

Callos

Step3 of 4

Sauté garlic, onion, chorizo, tomato paste and bay leaf in olive oil. Pour 6 cups of reserved stock and simmer. Add calf’s feet, ox tripe, olives, bell peppers and chickpeas. Simmer for another 30mins.

Callos

Step4 of 4

Season with MAGGI® Magic Sarap®, pepper and sugar. Add parsley. Transfer into a serving bowl.

Recipe as PDF

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