Callos, a traditional Filipino dish made from ox tripe, is a staple in many Pinoy households. This hearty stew is a favorite among locals and tourists alike, and its rich flavor and tender texture make it a must-try for anyone looking to experience the authentic taste of the Philippines. In this article, we will explore the art of cooking callos the Panlasang Pinoy way, and provide a step-by-step guide on how to prepare this beloved dish.
What is Callos?
Callos is a type of Filipino stew made from ox tripe, which is the lining of a cow’s stomach. The tripe is slow-cooked in a rich and flavorful broth, typically made with a combination of vegetables, spices, and sometimes, other meats like pork or beef. The resulting dish is a tender and flavorful stew that is both comforting and satisfying.
A Brief History of Callos
Callos has its roots in Spanish cuisine, where a similar dish called “callos a la madrileña” is a popular staple. The dish was introduced to the Philippines by Spanish colonizers, who brought with them their own culinary traditions. Over time, Filipino cooks adapted the recipe to suit local tastes, using indigenous ingredients and spices to create a unique and delicious variation.
Ingredients and Equipment Needed
To cook callos the Panlasang Pinoy way, you will need the following ingredients and equipment:
- 1 pound ox tripe, cleaned and cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped tomatoes
- 1 cup beef broth
- 1 tablespoon fish sauce (patis)
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons tomato paste
- 2 potatoes, peeled and cubed
- 1 cup string beans, cut into 1-inch pieces
- 1 cup cabbage, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- Cooking pot with a heavy bottom (preferably a Dutch oven or a clay pot)
Preparing the Tripe
Before cooking the callos, it is essential to prepare the tripe properly. Here’s how:
- Rinse the tripe under cold running water, then soak it in a large pot of water for at least 2 hours. Drain and rinse the tripe again.
- In a large pot, combine the tripe, 2 tablespoons of salt, and enough water to cover the tripe. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
- Drain the tripe and rinse it under cold running water. Cut the tripe into bite-sized pieces and set aside.
Cooking the Callos
Now that the tripe is prepared, it’s time to cook the callos. Here’s a step-by-step guide:
Browning the Tripe
- Heat the oil in a large pot over medium heat. Add the chopped onion and cook until it is translucent.
- Add the minced garlic and cook for 1 minute.
- Add the tripe and cook until it is browned on all sides.
Adding the Broth and Spices
- Add the chopped tomatoes, beef broth, fish sauce, vinegar, black pepper, and salt to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
Adding the Vegetables
- Add the cubed potatoes, string beans, and cabbage to the pot. Stir well to combine.
- Continue to simmer the callos for another 30 minutes, or until the vegetables are tender.
Thickening the Broth
- Stir in the tomato paste and continue to simmer the callos for another 10 minutes.
- Taste and adjust the seasoning as needed.
Serving the Callos
Callos is typically served hot, garnished with chopped fresh parsley and cilantro. Here are some suggestions for serving:
- Serve the callos with steamed rice or with a side of crusty bread.
- Add a squeeze of fresh calamansi (Philippine lime) juice for extra flavor.
- Serve the callos with a side of steamed vegetables or a simple green salad.
Variations and Tips
- To add extra flavor to the callos, you can add other ingredients such as diced pork or beef, or even seafood like shrimp or mussels.
- To make the callos more tender, you can simmer it for a longer period of time or add a tenderizer like papain.
- To make the callos more spicy, you can add diced chili peppers or a splash of hot sauce.
Conclusion
Cooking callos the Panlasang Pinoy way is a labor of love that requires patience, attention to detail, and a passion for good food. With this step-by-step guide, you can create a delicious and authentic Filipino dish that is sure to impress your family and friends. So go ahead, give callos a try, and experience the rich flavors and traditions of the Philippines.
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 a popular dish in the Philippines and is often served during special occasions. The dish is believed to have originated from Spain, where a similar dish called “callos a la madrileña” is popular.
In the Philippines, Callos is often cooked in a tomato-based sauce with vegetables and spices, giving it a unique flavor that is distinct from its Spanish counterpart. The dish is also often served with steamed rice, which helps to balance out the richness of the tripe.
What are the ingredients needed to cook Callos the Panlasang Pinoy way?
To cook Callos the Panlasang Pinoy way, you will need the following ingredients: ox tripe, tomato sauce, onions, garlic, ginger, bay leaves, salt, black pepper, and vinegar. You will also need some vegetable oil for sautéing the onions and garlic. Additionally, you can add some potatoes, carrots, and green peas to make the dish more flavorful and nutritious.
It’s also important to note that you will need to clean and prepare the ox tripe before cooking it. This involves washing the tripe in vinegar and water, then boiling it until it is tender. You can also add some salt and black pepper to the water to give the tripe more flavor.
How do I clean and prepare the ox tripe for cooking?
To clean and prepare the ox tripe, you will need to wash it in vinegar and water to remove any impurities. Then, you will need to boil the tripe in water until it is tender. This can take several hours, depending on the size and thickness of the tripe. You can also add some salt and black pepper to the water to give the tripe more flavor.
Once the tripe is tender, you can slice it into smaller pieces and rinse it in cold water to remove any excess fat. Then, you can pat the tripe dry with paper towels to remove any excess moisture. This will help the tripe to cook more evenly and prevent it from becoming too greasy.
Can I use other types of tripe instead of ox tripe?
While ox tripe is the traditional choice for Callos, you can also use other types of tripe such as pork or beef tripe. However, keep in mind that the flavor and texture of the dish may be slightly different. Pork tripe, for example, is often milder in flavor and softer in texture than ox tripe.
If you choose to use a different type of tripe, make sure to adjust the cooking time and method accordingly. For example, pork tripe may cook more quickly than ox tripe, so you will need to adjust the cooking time to prevent it from becoming too tender.
How long does it take to cook Callos the Panlasang Pinoy way?
Cooking Callos the Panlasang Pinoy way can take several hours, depending on the size and thickness of the tripe. The tripe needs to be boiled until it is tender, which can take anywhere from 2 to 4 hours. Then, you will need to sauté the onions and garlic, and simmer the tripe in the tomato sauce, which can take another 30 minutes to an hour.
Overall, you can expect to spend at least 3 to 5 hours cooking Callos the Panlasang Pinoy way. However, the end result is well worth the effort, as the dish is rich and flavorful, and is sure to be a hit with your family and friends.
Can I cook Callos in a pressure cooker to reduce the cooking time?
Yes, you can cook Callos in a pressure cooker to reduce the cooking time. In fact, using a pressure cooker is a great way to cook Callos quickly and efficiently. Simply place the tripe, onions, garlic, and tomato sauce in the pressure cooker, and cook for 30 minutes to an hour.
Using a pressure cooker can reduce the cooking time by up to 75%, making it a great option for busy home cooks. However, keep in mind that the texture of the tripe may be slightly different when cooked in a pressure cooker, so you may need to adjust the cooking time accordingly.
How do I serve Callos the Panlasang Pinoy way?
Callos is typically served with steamed rice, which helps to balance out the richness of the tripe. You can also serve it with some steamed vegetables, such as broccoli or green beans, to add some color and nutrients to the dish. Additionally, you can serve Callos with some crusty bread or crackers, which can help to soak up the flavorful sauce.
When serving Callos, make sure to slice the tripe into small pieces and arrange it on a platter or individual plates. You can also garnish the dish with some chopped green onions or parsley to add some freshness and flavor.