With either pandesal or rice– I am callos’ most avid fanatic. Inspired by my Mom’s immortal version of callos, I decided to whip up my own creation tonight.
Mom had a bit of tweaking of the conventional callos in that she incorporates potatoes into her version and seasons with our native patis (fish sauce). Why not? I must say, these are welcome ingredients that are loaded up with taste enhancing abilities.
According to my Mom, this dish was a favorite of my Lolo Iking (her late dad). She said he would usually eat a bowl of callos with pandesal to match. Ah, now that’s good taste, eh? And, so, overtime, my Mom had made this dish as part of her potluck repertoire during special ocassions.
A few years ago, I had the chance to taste callos from its place of origin in Spain. Funny, I thought I like callos better in Pinas, specifically in my own Mother’s kitchen.
Mom, this is for you:)
1/2 kilo ox tripe
4 slices of meat from pata ng baka
1 pc chorizo de bilbao, sliced
tomato paste (optional)
1 red bell pepper, julienned
1 green bell pepper, julienned
4 medium-sized potatoes
1 cup garbanzos
salt and pepper to taste
Season meats with salt and pepper. Pressure cook ox tripe and pata for 45 minutes. Drain and cut for about an inch long and 1/3 inch wide. Set aside.
In a skillet, saute onion, garlic and tomato. Add ox tripe and pata slices season with patis. Stir for the next two minutes. Add tomato paste (dilute with water if you want to adjust consistency). Mom does not use tomato paste because she is partial to its sweet-ish taste.
Add bell peppers, chorizos and garbanzos. Simmer for another 3 minutes then add potatoes. Cook until potatoes are tender. Add tomato sauce. Serve hot.