Creamy Callos

Name: Creamy Callos
Total time: 360 s
Ingredients: 2 kilograms calf’s feet cut into pieces and blanched; 1 kilogram honeycomb ox tripe cut into pieces and blanched twice; 2 tablespoons Olive Oil; 6 cloves garlic minced; 1 piece onion chopped; 1 piece Chorizo de Bilbao sliced; 1/2 cup Tomato Paste; 2 pieces Bay Leaf; 1/4 cup sliced pitted black olives; 1/4 cup red bell pepper diced; 1/4 cup green bell pepper diced; 1/2 cup canned chick peas (garbanzos) rinsed; 2 sachets MAGGI® Magic Sarap®; 2 tablespoons Brown Sugar; 1 packet NESTLÉ® All Purpose Cream

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Prep Time

Cooking Time

Skill Level

Challenging

Main dish
Treenut-Free
Nuts / Peanuts-Free

INGREDIENTS

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2	kilograms	calf’s feet, cut into pieces and blanched
1	kilogram	honeycomb ox tripe, cut into pieces and blanched twice
2	tablespoons	Olive Oil
6	cloves	garlic, minced
1	piece	onion, chopped
1	piece	Chorizo de Bilbao, sliced
1/2	cup	Tomato Paste
2	pieces	Bay Leaf
1/4	cup	sliced pitted black olives
1/4	cup	red bell pepper, diced
1/4	cup	green bell pepper, diced
1/2	cup	canned chick peas (garbanzos), rinsed
2	sachets	MAGGI® Magic Sarap®
2	tablespoons	Brown Sugar
1	packet	NESTLÉ® All Purpose Cream

STEPS

Step 1	Simmer calf’s feet in water until very tender (approximately 3 – 4 hours). Add water as needed. Strain and set aside to cool. Remove bones and cut skin and collagen (litid) into small pieces. Reserve 6 cups of stock for sauce. (4h)
Step 2	Simmer ox tripe until tender. Strain and discard liquid. (2h)
Step 3	Sauté garlic, onion, chorizo, tomato paste and bay leaf in olive oil. Pour 6 cups of reserved stock and simmer. Add calf’s feet, ox tripe, olives, bell peppers and chickpeas. Simmer for another 30 minutes. (45mins)
Step 4	Season with MAGGI® Magic Sarap®, pepper and sugar. Stir in NESTLÉ® All Purpose Cream. Transfer into a serving bowl and serve. (10mins)