CALLOS- bull tripe stew is a Filipino-Spanish dish produced using bull tripe and veal shanks (bull feet). The tripe and shanks are bubbled and stewed until the surface turns out to be additional delicate; this makes eating this dish pleasurable. Distinctive vegetables can likewise be included however the normally utilized are carrots, chick peas (garbanzos), and ringer pepper.



800 grams bull feet (veal shanks), cleaned

300 grams bull tripe, cleaned

2 tablespoon oil

4 cloves garlic, minced

1 smallll onion, slashed

1 tablespoon salt

1/2 teaspoon dark ground pepper

1 glass chick peas (garbanzo beans)

1 medium measured carrot, cut into strips

1 glass tomato sauce

2 pieces chorizo de bilbao, cut

1 medium green and red ringer pepper, cut into thick strips

1/2 teaspoon Ground dark pepper

some water for heating up the hamburger feet and oxtripe (put aside the  stock subsequent to bubbling)

1 tablespoon cocoa sugar


Pour water in a weight cooker.

Put-in the bull feet, and bull tripe. Weight cook until the bull feet and tripe are to a great degree delicate (cooked for 30-45 minutes).

Evacuate the bull feet and tripe from the weight cooker and let it chill off for a couple of minutes. Put the stock aside for later utilize.

Cut the bull tripe into chomp size pieces and debone the bull feet. Put aside.

Heat a substantial wok or dish then pour-in cooking oil.

Saute garlic and onions. Include chorizo de bilbao, bull tripe and debone bull feet,  salt,  pepper  and meat juices solid shape,  panfry,  then include sugar.

Put-in the chick peas or garbanzos. Pour-in the tomato sauce, carrots and chime pepper and some stock (water used to bubble bull feet and bull tripe) then stew for 10-15 minutes.

Exchange to a serving dish. Serve hot. Share and appreciate!

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