Callos- Asian Style

A taste of my Callos-Asian style
I was inspired to surprise my mom with another dish when she arrives from visiting my brother. She requested that I cook Ginataang Hipon with Kalabasa. Rummaging through the freezer, I found ox tripe, choirizo de bilbao, potatoes, carrots, garlic, onions, tomatoes, tomato sauce and a bottle of garbanzos. I remember seeing a recipe called Callos in www.pinoycook.net and decided to try that. I had most of the ingredients in the recipe except for some items. I went to the wet market to get the missing ingredients but I forgot to buy the herbs (basil and rosemary) so I replaced it with coriander. While preparing ingredients, I discovered the bottled garbanzos were the sweetened kind (the one you add to your halo-halo). Poking in the pantry, I saw a can of pork and beans and I decided to use it in place of garbanzos.

The Ingredients:

Set 1
1/2 k. of ox tripe, cleaned, trim off the fat
1 k. of ox leg, clean the skin from any existing hairs, chopped into 1" rounds (I used pork leg since this is what I had at hand at the moment)
1/2 head of a garlic, peeled and chopped
1 medium whole onion, peeled and halved
5 pcs. of peppercorn
1 bay leaf

Set 2
1/2 head of a garlic, minced
1 medium onion, peeled and diced
4 tomatoes, seeded and diced
1 piece of chorizo de bilbao, thinly sliced into disks
1 medium bell pepper. julienned
1 carrot, peeled and diced
2 medium potatoes, peeled and diced
1 can of pork and beans
1/3 c. of frozen sweet peas
500 g. of tomato sauce
1 piece of chili pepper
2 tablespoons of olive oil
2 cups of beef stock, from the boiled meats in set 1
freshly cracked black pepper
1 bunch of coriander (kinchay), chopped

Cooking procedure :

Place the meats in a large casserole and cover with water. Bring it to a semi-boil. Remove the scum floating on the surface. When you have a clearer stock, add the rest of the ingredients from Set 1. Cover and lower the heat. Simmer until the meats become tender (in my case, I boiled the meats approximately 1.5 – 2 hours until the meats are tender and the leg meat falls off from the bone). Add water if necessary. I didn't use a pressure cooker since I used the pork leg instead of an ox's but you may use it to shorten the cooking time.

Set aside the meats and strain the soup stock. Reserve 2 cups that will be used later. You may freeze the remaining stock for future use. I have cut the tripe into strips, about 1/2” x 1” size.

In medium heat, sauté garlic, chili and onions in olive oil. Add the bell peppers and tomatoes; continue stirring until the tomatoes are cooked through. Add the chorizo slices and cook for 1 minute or until the color brightens. Increase the heat and add the meats and stir for about 2 minutes. Pour in the tomato sauce and continue to stir. Add in the broth, carrots, and potatoes. Season with salt and pepper according to your desired taste. Cover and boil until the potatoes are cooked. Add in the pork and beans, and peas. Simmer for a minute to two. Sprinkle in the coriander, stir once and turn off the heat.

My notes :
It turned out similar to callos that mom use to make for my brother. But the taste of coriander blew me away because it made a distinct Asian taste. So I guess I will call this dish Callos-Asian style. Hope you could give it a try and let me know how you find it.

The verdict:
Mom said that the callos tasted good but why did I add the pork leg. It should only be purely made out of tripe. My sister, J, and L loved it. J even brought some home.

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