Callos 1.0

It is not very often that my father prepares something exotic for us. Growing up in Manila in the 70s and 80s was quite an exciting time. The Philippines was under Martial Law and it was also the start of civil disobedience which led to the People Power Revolution in 1986. During these turbulent times and social change, when there is a special occasion in our home, I can immediately smell the aroma of the special occasion. My father prepares meals that are not prepared  during any ordinary day. And one of these special occasions is Christmas and New Year. And one of the meals he prepares for us is Callos.

My father showed me several ways to prepare callos. This is one of those ways to prepare this great meal. He tries to be faithful to the original recipe but somehow over time these recipes change and evolve. This recipe / blog is titled Callos 1.0. There will be another callos recipe blog, Callos 2.0.

I have cooked this dish for my family for almost 25 years especially during our Christmas gatherings and New Year’s Eve get-together. And just like my father, I try to remain faithful to the original recipe. This recipe is now part of our family tradition.

I hope you prepare this for your family and enjoy it as much as my family does.

Let’s begin!


1 1/2 kl. Ox Tripe
1 1/2 kl. Ox Tail
1 whole white onion (One to be used during boiling. The other during the cooking.)
3 pcs. Laurel Leaves

1 pc. Chorizo (Spanish or Portugese), sliced
2 pcs. Blood sausage, sliced
Pancetta Ham, diced
1 whole Red Bell Pepper, sliced
1 whole head of garlic, chopped
1 Tbsp Tomato Paste
1 Tbsp. Paprika
1 540 ml can Garbanzo Beans / Chickpeas, drained


Putting it together:

  1. Boil Ox Tripe and Ox Tail to tenderize. Add in bay leaves, onion chopped in half, and peppercorn.

2.  After 15-20 mins, remove the ox tripe/callos. Boil the ox tail for another 15 – 20 minutes or until fork tender.

3. Drain and set aside the ox tripe/callos to cool. Cut ox tripe into 1 cm. strips.

4. After 15 – 20 minutes or if the ox tail is already fork tender, remove the ox tail from the broth and set aside to cool.

5. In a pan, heat olive oil.  Saute pancetta, chorizo, and blood sausage. Do not worry if the blood sausage disappears as you continually stir the dish. It dissolves in the recipe thus adding flavor and texture to the meal.

6.  Add the garlic, and onion. Stir and simmer for 5 -6 minutes.

7.  Add the red bell pepper and garbanzo beans / chick peas. Stir and simmer for 5 – 6 minutes.

8.  Add 3 – 4 cups of broth.

9.  Add the paprika, and tomato paste. Stir and simmer for 5 – 6 minutes.

10.  Add in the ox tripe and ox tail. Stir and simmer for another 5 – 6 minutes.

Serve hot!



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