Filipino Callos


1/2 kg beef tripe (cleaned,prepared from the supermarket)

1 kg pork pata or pig trotter

2 tbsp olive oil

2 pcs chorizo,sliced diagonally

2 tbsp olive oil

1 medium onion chopped

2 tsp grated garlic

3 tbsp tomato paste

3/4 cup chopped fresh tomatoes

3/4 cup tomato sauce

1 tsp paprika

1 tsp salt 

1 tbsp fish sauce

1 tsp ground pepper

4 to 5 cups of broth

1/4 cup olive oil

1 medium red bell pepper

1/2 cup pitted green olives

1/2 cup chickpeas


In saucepan combine beef tripe and pig's trotter, add enough water. 

Let it boil for 15 minutes then discard the water.

Again, add enough water to the saucepan with beef tripe and pigs trotter. 

Let it boil and simmer for 1 hour and 30 min or until soft and tender.

Note: Pig trotter will be soft first.

Drain the meat and reserve the broth. Proceed to slice the tripe. 

Then, go ahead and take off the meat from pork trotter's bones. Discard the bones. 

Cut the meat and set aside together with beef tripe.

Heat some oil and fry chorizo slices, set aside.

Using the same sauce pan, add more oil and saute onion and garlic until fragrant. 

Add 3 tbsp tomato paste, stir and cook for 3 minutes.

Next add the meat and tripe, cook for about 5 minutes. 

Add chorizo, chopped fresh tomato and tomato sauce and the reserved broth, at least 4 cups.

Simmer for about 30 minutes.Then add paprika, salt, pepper and 1/4 cup olive oil.

Simmer again for 5 minutes then add bell pepper, olives and chickpeas, simmer for 10 minutes.

Adjust the taste according to your preference.Serve hot.