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Callos. Cook for about 1 to 2 minutes, stirring regularly. Add tomato sauce and 2 cups of the reserved broth. Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced to about 1 cup. Add garbanzo beans and cook until heated through. Add bell peppers and green peas.
Filipino Callos Cooking Instructions: Clean and wash Honeycomb Tripe in vinegar thoroughly. Boil Honeycomb Tripe in 9 cups of the water for 8 minutes. Clean and wash ox hooves well. In a casserole, combine Honeycomb Tripe and ox hooves. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
Callos. A legacy of 300-plus years Spanish colonization, Callos is a hearty stew made of beef tripe, ox feet, Chorizo de bilbao, garbanzo beans, green peas and bell peppers slow-cooked in a paprika-infused tomato sauce. The backbone of this dish is the full-flavored broth and nothing will ruin it more than the malodor of beef tripe.
The secret of extremely tasty and thick-yet-tender callos is the long, slow cooking. Callos (Ox Tripe Stew) is a Spanish-Filipino dish perfect for a hearty, flavorful meal. This dish is traditionally made of ox tripe, tomato sauce, chorizo de Bilbao, ham, garbanzos, and other spices.