Saturday, July 25, 2015

Callos (non-tripe version)

Copyright 2015 LtDan'sKitchen blogs
I have been cooking Callos regularly ever since I managed to successfully cook the dish using different recipes, usually of the original Madrid variety. However, it was a trip to our local farmer's market where I was able to taste a local version of Callos and I was pleasantly surprised at how good it tasted. However, I should not really doubt that it would taste good as the same stall was selling what is now my favorite fresh ubod lumpia. I have become the Callos snob as of late thinking that Callos should be given its proper due by preparing it as authentically or as close as you can get to the Madrid version. However, I have to say that adding a few ingredients not typical of the dish do have its merit. The green olives cuts into the fattiness of the dish and gives it a good balance. The chickpeas on the other hand brings an added crunch to an otherwise mushy dish. The use of "terno" instead of tripe also lends quite a distinct taste to the dish although a single bite will assure you that what you are enjoying is indeed Callos.


10 lbs "terno" (ox tail, cheek, and legs), sliced into large portions
3 large onions, diced
8-10 bay leaves
1 whole clove garlic, roughly diced
3 large carrots, diced
1 32-oz canned diced tomatoes
1/2 cup tomato paste
12 cups beef broth
1/2 tsp dried oregano
1 tbsp Spanish paprika
1 cup canned pimientos, sliced
2 cups green olives
1 cup chickpeas
8-10 oz canned Spanish chorizo (about 1 cup), sliced
salt and pepper
*4 tbsp olive oil (optional)

1. In a large pot, boil the meat with enough water, half the onions and 4
    bay leaves. Season with salt and pepper. Let it boil for about an hour 
    over medium heat. Turn off the heat and allow to cool. 

2. Pour off the liquid and wash the meat pieces and trim off any hard 

3. In another large pot, heat the olive oil if using, over medium high 
    heat. Saute the remaining onions, bay leaves and garlic until 
    softened. Season with salt and pepper. Add the carrots and cook for
    another 3 minutes. 

4. Return the meat pieces into the pot and pour in the beef broth. Bring
    to a boil and once boiling, cover the pot and lower the heat to 
    medium low and allow to simmer for at least two hours. Add water if 
    necessary to make sure the meat is submerged while simmering. 

5. Add the can of tomatoes and simmer for an additional hour or until 
    the meat is very tender. Turn off the heat and allow to cool. Make
    sure that the meat is tender enough that the bones come off easily.

6. Pick off the large bones and slice the meat into 1-inch dice. Add the
    paprika, oregano, pimiento, chickpeas, tomato paste, and olives. 
    Bring to a boil and allow to simmer at medium low heat for 30 
    minutes. Add more water if the sauce is too thick. 

7. Check for seasoning and add the chorizo. Simmer for another 30 
    minutes. Let it rest for about 15 minutes to allow the flavors to 
    meld. Serve with steamed white rice. 

* The canned Spanish chorizo is stored in lard. If you want, you can use the lard instead of the olive oil to suate. It adds an extra flavor to the dish. 

No comments:

Post a Comment