I have seen and eaten several versions of Callos, a Filipino-Spanish tripe and chickpea stew. Some have beef or pork trotters and others have cubed potatoes. The first time I cooked callos I was put off by the smell of the boiling tripe. My mom told me to boil the tripe for 2 minutes, rinse, then boil in fresh water until tender. It really made a difference and eliminated the strong odor of the tripe.
This recipe is my favorite because it doesn't have pig's feet but has ham as an added ingredient. It is seasoned with sweet smoked Spanish pimenton and bay leaves. The stew is very yummy with either rice or crusty country bread and a drizzle of extra virgin olive oil.
2 pounds honeycomb tripe
¼ cup olive oil
4 cloves garlic, chopped
1 cup chopped onion
1 small red bell pepper, diced
1 cup sliced Spanish Chorizo
1 pound ham, cut into 1-inch pieces
2 tablespoons Spanish smoked pimenton (paprika)
2 large tomatoes, skinned and chopped
1 cup white wine
2 bay leaves
1 sprig thyme, optional
a pinch of crushed dried red pepper
salt and ground black pepper, to taste
3 cups cooked chickpeas
- Clean and boil the tripe for 2 minutes, drain and rinse tripe very well. Put back the tripe in the pot, add water to cover, and boil until fork tender, adding more water when needed. Remove the tripe and reserve broth. When cool enough to handle, cut tripe into 1 x 2 inch pieces. Set aside.
- In a large saucepan or Dutch oven, heat the oil and saute garlic, onion, and red pepper until onion is soft. Add the rest of the ingredients except chickpeas and 2 cups of reserved broth and simmer, covered, for 30 minutes. Remove the bay leaves and thyme, add the chickpeas and simmer, uncovered for 15 minutes. Taste and adjust seasoning. Transfer into a large serving dish.