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Callos
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Callos
345 min
Challenging
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54 26.9g / 54%
16 18.7g / 16%
30 33.6g / 30%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Spanish Main dish

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 TEST LABEL
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
0.25  tsp
Ground Pepper
2  tbsp
Brown Sugar
1  tbsp
Parsley
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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
18.74 g
Energy
450.96 kcal
Fats
26.99 g
Protein
33.63 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.

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