Cooking Callos like a Pro: A Step-by-Step Guide by Janice de Belen

Callos, a traditional Filipino dish made from ox tripe, is a staple in many Filipino households. It’s a hearty and flavorful stew that’s perfect for special occasions or everyday meals. In this article, we’ll take a closer look at how to cook callos, with a special twist – we’ll be using a recipe by none other than Janice de Belen, a renowned Filipino actress and cooking enthusiast.

What is Callos?

Before we dive into the recipe, let’s talk about what callos is and why it’s a beloved dish in the Philippines. Callos is a type of stew made from ox tripe, which is the lining of a cow’s stomach. The tripe is cleaned and cooked in a flavorful broth with a variety of spices and ingredients, resulting in a tender and delicious dish.

A Brief History of Callos

Callos has a rich history in the Philippines, dating back to the Spanish colonial period. The dish was introduced by Spanish colonizers, who brought with them their own version of tripe stew. Over time, Filipino cooks adapted the recipe to suit local tastes, adding their own unique ingredients and spices.

Janice de Belen’s Callos Recipe

Now that we’ve talked about what callos is and its history, let’s move on to Janice de Belen’s recipe. This recipe is a classic take on callos, with a few tweaks to make it more flavorful and tender.

Ingredients

Here are the ingredients you’ll need for Janice de Belen’s callos recipe:

• 1 pound ox tripe, cleaned and cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 1 cup beef broth
• 1 tablespoon fish sauce (patis)
• 1 tablespoon vinegar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 bay leaves
• 2 potatoes, peeled and cubed
• 1 cup chickpeas (garbanzos)

Instructions

Now that we have our ingredients, let’s move on to the instructions. Here’s how to cook callos like a pro:

Step 1: Prepare the Tripe

Before we start cooking, we need to prepare the tripe. Rinse the tripe under cold water, then soak it in a mixture of water and vinegar for at least 30 minutes. This will help remove any impurities and make the tripe more tender.

Step 2: Sauté the Onion and Garlic

Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute, until fragrant.

Step 3: Add the Tripe and Spices

Add the tripe to the pot and stir to coat with the oil and spices. Add the fish sauce, vinegar, black pepper, and salt. Stir well to combine.

Step 4: Add the Tomato Sauce and Broth

Add the tomato sauce and beef broth to the pot, stirring well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the tripe is tender.

Step 5: Add the Potatoes and Chickpeas

Add the cubed potatoes and chickpeas to the pot, stirring well to combine. Continue to simmer for another 30 minutes, or until the potatoes are tender.

Step 6: Serve

Serve the callos hot, garnished with chopped green onions and a sprinkle of black pepper.

Tips and Variations

Here are some tips and variations to help you make the most of Janice de Belen’s callos recipe:

Tips for Cooking Callos

• Make sure to clean the tripe thoroughly before cooking to remove any impurities.
• Use a mixture of water and vinegar to soak the tripe, as this will help make it more tender.
• Don’t overcook the tripe, as it can become tough and chewy.
• Use a variety of spices and ingredients to add flavor to the dish.

Variations

• Add some heat to your callos by adding a few dashes of hot sauce, such as sili or chili flakes.
• Use different types of protein, such as pork or chicken, to add variety to the dish.
• Add some vegetables, such as bell peppers or carrots, to add color and nutrients to the dish.

Conclusion

Cooking callos is a labor of love, but with Janice de Belen’s recipe, you’ll be able to create a delicious and tender dish that’s sure to impress. Remember to clean the tripe thoroughly, use a variety of spices and ingredients, and don’t overcook the tripe. With these tips and variations, you’ll be able to make the most of this traditional Filipino dish.

Callos Nutrition Facts

Callos is a nutritious dish that’s rich in protein, fiber, and vitamins. Here are some nutrition facts about callos:

Note: Nutrition facts may vary depending on the ingredients and portion sizes used.

Callos in Filipino Culture

Callos is a beloved dish in Filipino culture, and it’s often served during special occasions such as fiestas and holidays. It’s also a popular dish in many Filipino restaurants, and it’s often served with steamed rice or as a side dish.

Callos in Filipino Cuisine

Callos is a staple in Filipino cuisine, and it’s often served with other traditional dishes such as adobo, sinigang, and lechon. It’s also a popular ingredient in many Filipino recipes, such as callos con papas (callos with potatoes) and callos con garbanzos (callos with chickpeas).

Callos in Filipino Culture and Traditions

Callos is a dish that’s deeply rooted in Filipino culture and traditions. It’s often served during special occasions such as weddings, birthdays, and holidays. It’s also a popular dish during fiestas, where it’s often served with other traditional dishes such as lechon and adobo.

In conclusion, cooking callos is a labor of love that requires patience, skill, and attention to detail. With Janice de Belen’s recipe, you’ll be able to create a delicious and tender dish that’s sure to impress. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen.

What is Callos and where did it originate?

Callos is a traditional Filipino dish made from ox tripe, which is the lining of a cow’s stomach. It is cooked in a rich and flavorful tomato-based sauce, often served with steamed rice. The dish is believed to have originated from Spain, where a similar dish called “callos a la madrileña” is popular.

In the Philippines, Callos has become a staple dish in many households, especially during special occasions. The dish is known for its unique texture and flavor, which is achieved by slow-cooking the tripe in a mixture of tomatoes, onions, garlic, and spices. With the right ingredients and cooking techniques, anyone can make delicious Callos like a pro.

What are the ingredients needed to cook Callos?

To cook Callos, you will need the following ingredients: ox tripe, tomatoes, onions, garlic, salt, black pepper, and vinegar. You will also need some oil for sautéing and water for boiling the tripe. Optional ingredients include bell peppers, potatoes, and chickpeas, which can be added to the dish for extra flavor and texture.

It’s also important to note that the quality of the ingredients can affect the overall taste and texture of the dish. Fresh and tender tripe is essential for making good Callos. You can usually find ox tripe at your local market or butcher shop. If you can’t find it, you can also use beef tripe as a substitute.

How do I clean and prepare the ox tripe?

Cleaning and preparing the ox tripe is an important step in cooking Callos. First, you need to rinse the tripe under cold running water to remove any dirt or debris. Then, you need to soak the tripe in a mixture of water and vinegar for at least 30 minutes to remove any impurities.

After soaking, you need to scrub the tripe with a brush to remove any remaining dirt or debris. Then, you need to rinse the tripe again under cold running water and cut it into small pieces. You can also boil the tripe in water for 30 minutes to make it tender before cutting it into small pieces.

How long does it take to cook Callos?

Cooking Callos can take several hours, depending on the method you use. The traditional method of cooking Callos involves boiling the tripe in water for at least 2 hours to make it tender. Then, you need to sauté the onions, garlic, and tomatoes in oil before adding the tripe and simmering it in the sauce for another 30 minutes.

However, you can also use a pressure cooker to cook the tripe, which can reduce the cooking time to just 30 minutes. Regardless of the method you use, it’s essential to cook the tripe until it’s tender and the sauce has thickened. This will ensure that your Callos is delicious and flavorful.

Can I cook Callos in a slow cooker?

Yes, you can cook Callos in a slow cooker. In fact, a slow cooker is an ideal cooking vessel for Callos because it allows the tripe to cook slowly and evenly in the sauce. To cook Callos in a slow cooker, simply brown the onions, garlic, and tomatoes in a pan before adding the tripe and sauce to the slow cooker.

Then, cook the Callos on low for 6-8 hours or on high for 3-4 hours. This will ensure that the tripe is tender and the sauce has thickened. Cooking Callos in a slow cooker is also convenient because it allows you to cook the dish while you’re busy with other tasks.

How do I serve Callos?

Callos is typically served with steamed rice, which helps to soak up the flavorful sauce. You can also serve Callos with steamed vegetables, such as broccoli or green beans, for a more balanced meal. Some people also like to serve Callos with a side of fried plantains or fried eggs.

When serving Callos, it’s essential to garnish the dish with fresh herbs, such as parsley or cilantro, to add color and freshness. You can also serve Callos with a squeeze of fresh lime juice to add a burst of citrus flavor. Regardless of how you serve it, Callos is sure to be a hit with your family and friends.

Can I freeze Callos for later use?

Yes, you can freeze Callos for later use. In fact, freezing is a great way to preserve the dish and keep it fresh for several months. To freeze Callos, simply cool the dish to room temperature before transferring it to an airtight container or freezer bag.

Then, label the container or bag with the date and contents before storing it in the freezer. When you’re ready to eat the Callos, simply thaw it overnight in the refrigerator before reheating it in the microwave or on the stovetop. Frozen Callos is perfect for busy days when you need a quick and delicious meal.