Beef Callos

Good for 4 persons , 1 hour and 20 minutes minutes cooking time

How to cook callos

* Pressure cook pata and tripe in water until tender (about 30 minutes). Reserve broth. Cut up pata and tripe into serving pieces. Set aside.
* Sauté garlic and onions in olive oil until soft. Add pata and tripe, potatoes and carrots. Pour beef broth. Simmer until potatoes are tender.
* Add the chorizo de bilbao, ham, bacon, garbanzos and tomato sauce. Season with salt and pepper. Simmer for about 20 minutes.
* Lastly add the pimientos, olives and cheese. Simmer again for 10-15 minutes. Serve hot.

Ingredients

  • 2-1/2 kilo pata ng baka, cleaned sliced
  • 3/4 kilo ox tripe, cleaned
  • 4 cup water
  • 1/4 cup olive oil
  • 1 head garlic, minced
  • 2 pcs onions, sliced
  • 4 pcs potatoes, cubed and fried
  • 3 pcs carrots, diced
  • 2-3 cup beef-broth
  • 4 pcs chorizo de bilbao, sliced
  • 1/4 kilo sweet ham, sliced
  • 4 slices bacon, cut into l-inch long
  • 1 can garbanzos
  • 1 3/4 cup tomato sauce
  • Salt and pepper to taste
  • 1 can pimientos morrones
  • 1 small bottle of olives
  • 1/4 cup cheese, grated
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