Pinoy Callos
Pinoy Callos . Callos is another Spanish influenced dish made up of beef or ox tripe. Some version add also ox feet and knuckles or tail in addition to the tripe. For my version I used ox tripe and tail. When you are overseas it is difficult to find ox feet beside they take longer to cook. The ox tail is a good compromise since some also will not like the idea of eating ox feet. For the tripe I would suggest the bleach cleaned tripe that are available in supermarkets. The extra cost is compensated by the time and effort to clean and parboil fresh tripe bought from wet meat markets. It is also best that the tripe is already cut into strips before cooking this will also save cooking time to get them tender. In addition to the chorizo I also add bacon for that extra flavour and aroma. To add more meat I added cubed ham, I would not recommend using hotdog or sausage as the dish might end up like menudo. Here is my recipe of my version of Pinoy Callos. Ingredients: 1/2 kilo ox tripe,...