Cucina Adventures #2: Tripe and Chickpea Stew (Callos)

Around two weeks ago, my husband and I went to Kinokuniya in Ngee Ann City (the best bookstore ever!!!) and I found one Filipino cookbook entitled “From our Table to Yours”. Although its been a while since I learned how to cook, Filipino dish is still one of those I am not very good at. Since my mother does not eat beef, it’s very seldom that we get to eat beef dishes particularly during dinner.

Most Filipino dish traces back its origin from Spanish dishes being a colony of the latter and so when I saw the recipe for Callos, which is something I have not tried before I thought of cooking it. I wasn’t able to find beef leg and sirloin so I just used the normal stewing beef. The original recipe calls for 4-6 hours of boiling and I don’t have that much time so I just used the pressure cooker and boiled the tripe for 40 minutes then the beef for 20 minutes. My beef came out overcooked so you can see some strips in the picture not sure if I dont know how to use the pressure cooker or mine is just too powerful πŸ˜€

Callos Recipe

Ingredients:

500g beef leg cut into 2.5cm thick slices
500g tripe
500g sirloin beef, cut into cubes
5 cloves garlic, peeled and minced
2 medium white onions, peeled and chopped
2 bay leaves
3 whole black peppercorns
6 cups water
1 1/2 Tbsp olive oil
1 medium carrot, peeled and cut into cubes
1 medium red capsicum (bell pepper) deseeded and diced
1 210g can Chorizo de Bilbao sliced
1 150g can chickpeas (garbanzos) drained
1 Tbsp smoked paprika
salt and ground black pepper, to season
1 400g can whole peeled tomatoes
3 Tbsp grated Cheddar Cheese

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Look at how colorful the ingredients are!
Look at how colorful the ingredients are!

Procedure
1) Using a pressure cooker, boil the tripe with 3 garlic cloves, 1 onion, bay leaves, black peppercorns, 4 cups water for 20 minutes
NOTE: I added a few slices of ginger to remove the weird smell of the beef
2) After 20 minutes and the pressure cooker has released the pressure, put the 1 kg beef together with the tripe and boil for further 20 minutes
3) In a deep pan, heat olive oil and saute remaining garlic and onion, carrot, capsicum, chorizo and chickpeas. Season with smoked paprika, salt and pepper. (I used my new Le Creuset pot which I got on sale :D)

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4) Add meat and about 1 cup of broth (original recipe calls for 2 but it turned out “soupy” so I suggest to put just 1 cup) Simmer for 10 minutes
5) Add tomatoes and simmer for another 15-20 minutes (I cut mine to 10 since my meat is already very very tender)
6) Remove from heat. Add cheese and allow it to melt into the stew. Serve.

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Enjoy!!! πŸ™‚

2 thoughts on “Cucina Adventures #2: Tripe and Chickpea Stew (Callos)

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