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.

Course Main Course

Cuisine Filipino

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 714kcal

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)

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.

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.

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