Callos with Oxtail and Tripe

Callos or Calyos is a Filipino stew made with oxtail, tripe, pork hock, chorizo de Bilbao and vegetables on a light tomato sauce base.

A hearty meal that is easy to prepare yet so decadent.

This dish was introduced by Spaniards when we were colonized by Spain.

We were under Spanish rule for over 300 years and Filipinos have adapted the Spanish language, culture and many of their cuisine.

This dish is very similar to Callos Madrid style also known as callos a la madrileña.

Tips when making callos stew

You can make it without tripe, but if you do, clean it thoroughly and boil it twice to get rid of the impurities.

It is best when chewy so don't overcook.

Luckily, the Asian store where I get the tripe, they have it already cleaned and it doesn't smell.

Although it is clean, I still wash and boil it twice. I wash all the meat before cooking. The pork oxtail and pork hock are also boiled until tender.

Some stores allow customers to choose the meat. If that's the case, medium oxtail would be my preferred size since I like serving it whole.

Other stores have it packaged with mixed sizes. When you boil it, remove the smaller pieces when tender and continue boiling the bigger size oxtail until tender.

Callos is usually serve in gatherings or during the holidays, but it is so easy to make that it can be an everyday dish.

Be sure to have fish sauce and lots of rice when having this dish, it is so yummy.

Also, it is best to fry the potatoes, carrots, red and green peppers so it stays crisp with vibrant colors instead of mushy. One of the things I learned from my mom.

Store and reheat leftovers

Store leftovers in an airtight container up to 4 days in the refrigerator or freeze up to a month.

Reheat in the microwave or stove-top.

Can you cook Callos in an Instant Pot?

Yes, you can but I only use the instant pot to tenderize the oxtail and pork hock.

If size ranges from medium to large, set it to pressure cook mode for 25 to 28 minutes.

I still prefer to fry the vegetables and saute the other ingredients in a pan or skillet then I add it all in the instant pot.

Before adding all the ingredients in the instant pot, remove some broth.

Set the instant pot to Saute mode until it simmers. Add all the ingredients and simmer for about 3 to 5 minutes. Keep your vegetables crisp.

How to Cook Callos with Oxtail and Tripe

This dish is even tastier on the second day, so it doesn't hurt to make extra servings.

As much as possible, I don't like having leftovers but when making Callos, I make more.

Tip: If you've never tried it with smoked pork hock, try it. It gives this dish so much flavor.

Watch my video and see how simple and easy to make this dish.

Check out other delicious Tomato Base Recipes

Chicken Afritada
Beef Mechado
Pork Afritada
Pork and Chicken Puchero

Callos with Oxtail and Tripe

Callos or Calyos is a Filipino stew made with oxtail, tripe, pork hock, chorizo de Bilbao and vegetables on a light tomato sauce base.

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Course: Main Course

Cuisine: Filipino

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings: 5

Calories: 714kcal

Ingredients

• 4 tablespoons cooking oil
• 2 medium yellow onion diced
• 6 cloves garlic crushed and minced
• 1 ½ pounds oxtail
• 1 pound beef tripe cooked
• 1 big piece smoke pork hock (optional but adds so much flavor)
• 3 pieces smoked sausage kielbasa or chorizo de bilbao cut diagonally and sliced in half
• 4 ounce can tomato sauce (½ of the smallest can)
• 2 cups oxtail/smoked pork hock broth
• ½ teaspoon sweet paprika
• ⅔ cup garbanzos
• 1 medium red potato cut
• 1 medium carrots cut
• 1 small green pepper cut
• 1 small red pepper cut
• 15 pieces of whole black peppercorn
• Fish sauce or salt to taste (I use fish sauce)

US Customary - Metric

Instructions

Step 1 - Cook Tripe

• Boil 5 cups of water and add tripe.
• Cook for ½ to an hour till tender. Don’t overcook tripe since it is good gooey or chewy. 
  
• When done, slice tripe 1 ½ inch x 1 inch. Put aside.

Step 2 - Cook Oxtail

• In another pot, boil 6 cups of water and add oxtail.
• When it starts boiling, remove the scum (the white foamy stuff) from meat. Lower heat to medium-low.
• Toss-in 15 pieces peppercorn.
•  Add smoked pork hock. Note: This adds so much flavor but optional.
• Cut 1 medium onion into 4 pieces (quartered) and add to the mixture.
• Simmer till oxtail and pork hock are tender.
• Cut pork hock to 6 pieces.
• Leave the meat in the broth. Set aside.

Step 3

• Heat oil in pan over medium heat. 
• Fry carrots and potatoes at the same time till golden. Set aside. 
• On the same pan, fry sausage. Set aside.
• Add oil if needed.
• Saute onion for 3 minutes or until soft.
• Toss-in garlic and cook for 3 minutes.
• Add tomato sauce and paprika.
• Stir in cooked oxtail, smoked pork hock and tripe.
• Saute 3 - 4 minutes.
• Stir-in sausage.
• Pour oxtail/smoked pork hock broth.
• Simmer for 10-15 minutes.
• Stir-in garbanzos, carrots, potatoes, green and red pepper.
• Simmer for 1 to 2 minutes.
• Season with fish sauce or salt. I use fish sauce.
• Serve hot.

Notes

1. If you like to use an Instant Pot, read my post above.
2. If you have never tried smoked pork hock with Callos, try it as it adds so much flavor to this dish.
3. Fry vegetables to keep it crisp and vibrant.
4. Try to pick the same size oxtail so they cook at the same time.
5. Store leftovers in an airtight container up to 4 days in the refrigeration or freeze for a month.
6. Reheat on stove top or in the microwave.

Nutrition

Calories: 714kcal | Carbohydrates: 61g | Protein: 57g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 239mg | Sodium: 792mg | Potassium: 737mg | Fiber: 5g | Sugar: 28g | Vitamin A: 3175IU | Vitamin C: 60.1mg | Calcium: 129mg | Iron: 9.3mg