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Maria's Callos

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Maria's Callos
Christmas is fast approaching and in the Philippines every family looks forward for the Noche Buena. Christmas in the Philippines is quite unique with its very own traditions and symbols.The cold night of Christmas Eve is matched by the warm family get-together and laughter. In the tradition of family reunions giving gifts and food sharing is ever present. In our big family, weeks even months before Christmas Eve we already begin to plan the meals to be served for the family and guests. We have the heirloom meals served at the dinner table- the Cheesy Beef Caldereta of Mommy Estang, The festive Meaty Spaghetti of Tita Tessie, Tito Greg's Rich Paella, My Father's Bicol Express, Laing and Adobadong Manok sa Gata and my very own version of Callos - Maria's Callos.
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Callos ingredients
Callos in the pan
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Ingredient and Portion
1 k. ox leg
1/2 k. ox tripe
1/2 k. ox tail
3 pcs Spanish chorizo
1 T chopped garlic
1 big onion (chopped)
1/4 k carrots (sliced and julienned)
1/4 k capsicum (julienned)
1 c. chick peas
1/2 c. green olives
1/2 c. easy melt cheese
2 cups tomato sauce
2 T. white wine
2 T. worcestershire sauce
2 T. extra virgin olive oil
2 cups broth
salt, sugar and pepper to taste
1. Clean ox leg and tripe very well. Bring to boil with enough water and salt.Remove scum as it rises. Cover and simmer until tender.
2. Remove bones of leg and tail and slice into thin strips together with the tripe.
3. In a wok or pan, saute garlic, onion, sliced chorizo in olive oil until fragrant. Caramelize the onion but be careful not to burn the garlic and onion for this will become bitter and will definitely affect the taste of the stew. Most of the times I caramelize the onions first before browning the garlic.
4. Add tomato sauce,worcestershire sauce and wine. Simmer for 5 minutes.
5. Add broth and simmer for a few minutes.
6. Add the rest of the ingredients.
7. Season well and cook to perfection.
Allow few hours to perfectly tenderize the meat.
I use charcoal cooking to tenderize the meat (a tip from my grandmother), that way the ox leg, tail and tripe becomes more flavorful as it develops a distinctive smokey taste. Using the pressure cooker is the faster way of tenderizing the meat but it becomes less flavorful.
Add more pepper or chilies if you want your callos spicy.
Johnboy22 Delicious.. Do you have a restaurant where I can order Callos? My wife and I are avid fun of callos
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