Callos is a stew common across Spain, and is considered traditional to Madrid where it is referred to as Callos a la Madrileña. It contains ox tripe and chickpeas, blood sausage and bell peppers. Chorizo sausage may also be used.
It is one of the Spanish dishes that have been adopted widely in the Philippines.
For my version of this recipe, I skipped the chickpeas because it is on the list of prohibited food for someone in our household. Instead, I used unsalted peanuts. Works as well for me! I also added raisins to add a little sweetness to the dish.
1 lb ox tripe, cleaned
1 cup unsalted peanuts
1 1/2 cups tomato sauce
1 pc chorizo de Bilbao, sliced
1 large bell pepper, sliced into bite-sized squares
1 medium onion, sliced
1 small carrot, cubed
1/2 tsp whole peppercorn
2 cups water
Salt and pepper to taste
3 pcs dried basil leaves
1/2 cup raisins
2 tbsps Olive oil
In a casserole, bring water to a boil. Add onion, whole peppercorn, basil leaves and tripe. Simmer until the tripe is tender.
Remove tripe from casserole and let it cool for a few minutes before slicing it into bite-sized strips. Reserve stock.
In a large wok, heat Olive oil. Add chorizos and cook for about 6-8 minutes. Add tomato sauce and bring to a boil. Add the tripe and 1 1/2 cups of the reserved stock. Add salt and pepper to taste.Let simmer for 15 minutes.
Add carrots and bell pepper. Simmer for 10 minutes. Add raisins and peanuts.
Remove from heat and serve warm.