I have an uncle who has been living in Spain for perhaps over two decades by now. He tells us that Spaniards only have callos during the colder months. In the Philippines, callos is part of the traditions we inherited from being a Spanish colony — 333 years to be exact.
Like our colonizers, we don’t have callos on ordinary days but, more commonly during festivities and special personal occasions such as birthdays and weddings. Well, but that was way back when people had the time to spend in the kitchen and women would normally not have jobs. Yet, wait until you see how this callos recipe unfolds and surely, you’ll agree that it’s not as difficult to prepare after all.
500 grams, beef tripe
500 grams, beef menudo cut
salt and seasoning
200 grams, Chorizo Bilbao
Celery stalks and leaves
Red and green bleepers
1 can, button mushrooms, cut
1 can, RAM Garbanzos
1 200-gram sachet, Del Monte Tomato Paste
McCormick Spanish Paprika
How to cook:
Step 1: Boil beef tripe for 10 minutes. Take the meat from the pan and cut into thin slices.
Step 2: Boil cut tripe with beef mechado cut in low heat until tender.
Step 3: Allow to cool. Once cooled, place in the fridge.
Step 4: Once grease and oil have settled on top, simply spoon and trash.
Step 5: Heat pan. Sprinkle some oil.
Step 6: Sauté onion and garlic to sweat.
Step 7: Add chorizo bilbao.
Step 8: Add celery stalks, button mushrooms, RAM Garbanzos, and red and green bell peppers. Add Del Monte Tomato Paste and McCormick Spanish Paprika. Boil in low heat.
Step 9: Plate. Sprinkle celery leaves on top. Serve and enjoy while hot.
Let us know when you’ve tried this recipe and let us know if you find this easy and tasty. Leave a comment here or on our Facebook Page: facebook.com/thehouseofmargaux.