Got a SMS from my sister-in-law last week, asking what we’re bringing to the Christmas get together at their house? It’s the family tradition. So far there’s turkey (I’m guessing from Palm’s Country Club) and lechon (Lydia’s?). Remembering my long ago promise to our our godmother (wedding), I volunteered to bring Callos (Tripe Madrid-Style). Now this is also one of the hubby's many favorites, there was a time he’d ask me to cook callos every week. But we just had to stop, because it’s not really healthy. For an occasional treat, it's okay. And this is how I do it:
1.5 kilos Ox Tripe (I get the packed ones from S and R), sliced bite size
8 pieces Spanish Chorizo (also from S and R), thinly sliced (diagonally)
Green Olives, whole,pitted
Black Olives, whole pitted
Green Peas (I just use the frozen ones from the grocery)
Red Bell Pepper, cut into thin strips
Green Bell Pepper, cut into thin strips
Garbanzos (optional, Chuck doesn’t really eat this so I don’t use it)
6 Heads Garlic, chopped
6 Medium sized Red Onion, chopped
2 largest foil pack of Del Monte Tomato Sauce
Extra Virgin Olive Oil
McCormick Italian Seasoning (mixed dried herbs)
McCormick Black Peppermill
Laurel leaves
Soy Sauce (I like Silver Swan, it’s tastier than the pineapple brand)
Salt
Brown Sugar
Red Wine (I just use any bottle we have available, real wine. Not those cooking kind)
To prepare the Ox tripe and Spanish Chorizo:
Wash very well under running water. Put in a pot with water and some salt, then bring to boil under medium-low heat. Let boil for about 30 minutes. Turn off heat, throw away water, repeat the same steps, this time using one of the greatest cooking invention ever…the pressure cooker! (The chefs out there might be saying hey that’s cheating! Cause traditionally, you cook callos under medium-low fire for hours and hours and hours. But hey, we’re busy people you know, we still need to do other things. So just use the precious pressure cooker.) Wait until the top part starts wiggling then start timing it, 40-45 minutes should do it. Turn off the stove. But NEVER open the pressure cooker or remove the topmost wiggling thingy immediately after. The content will explode right at your kitchen. Just let out the steam first, slowly raising (not removing) the wiggling thingy every now and then, until pressure’s all out. Then put tripe on strainer and slice them in square/rectangular bite size.
Heat a big wok-like pan, or anything big enough to hold everything (you'll be using the same pan later), when it’s hot enough, put a little water and the whole Spanish chorizo. Let it cook. When there’s no more water, add a little Extra Virgin Olive Oil to fry it a bit. Remove chorizos from the pan, slice it thinly, diagonally. Set aside.
Back to cooking callos:
Using the same pan, add a little more Extra Virgin Olive Oil then the garlic, onion and let them cook for a few minutes. Then add in the tripe. Season with pepper, Italian seasoning, laurel leaves, soy sauce, brown sugar and around ¼ cup of water so it won’t dry up. Let it simmer for a few minutes. Add red wine (not too much, the goal is to make it yummy, not to get yourself drunk!). Don't put wine after cooking, you actually add it WHILE cooking. Simmer a bit, then the Spanish chorizo, green and black olives, green peas and tomato sauce. Simmer again for a few minutes. Check the taste. If it’s too salty, just add a little brown sugar and water. A little more wine, perhaps? You know, just adjust to your preference. I never use MSG in my cooking; I just substitute it with a little sugar. Just let it simmer some more, then turn off heat. Immediately put the green and red bell pepper on top, then cover it so it’ll cook a bit.
Again, it serves 18 and more. Big, foodie group. Just let them adjust taste with soy sauce or pepper. But you know what really goes well with this? Balsamic vinegar! Just a few drops to make it sing.
Another tip from Ima: never scrimp on the ingredients and let it cook first before adding the next, to bring out the taste.
1.5 kilos Ox Tripe (I get the packed ones from S and R), sliced bite size
8 pieces Spanish Chorizo (also from S and R), thinly sliced (diagonally)
Green Olives, whole,pitted
Black Olives, whole pitted
Green Peas (I just use the frozen ones from the grocery)
Red Bell Pepper, cut into thin strips
Green Bell Pepper, cut into thin strips
Garbanzos (optional, Chuck doesn’t really eat this so I don’t use it)
6 Heads Garlic, chopped
6 Medium sized Red Onion, chopped
2 largest foil pack of Del Monte Tomato Sauce
Extra Virgin Olive Oil
McCormick Italian Seasoning (mixed dried herbs)
McCormick Black Peppermill
Laurel leaves
Soy Sauce (I like Silver Swan, it’s tastier than the pineapple brand)
Salt
Brown Sugar
Red Wine (I just use any bottle we have available, real wine. Not those cooking kind)
To prepare the Ox tripe and Spanish Chorizo:
Wash very well under running water. Put in a pot with water and some salt, then bring to boil under medium-low heat. Let boil for about 30 minutes. Turn off heat, throw away water, repeat the same steps, this time using one of the greatest cooking invention ever…the pressure cooker! (The chefs out there might be saying hey that’s cheating! Cause traditionally, you cook callos under medium-low fire for hours and hours and hours. But hey, we’re busy people you know, we still need to do other things. So just use the precious pressure cooker.) Wait until the top part starts wiggling then start timing it, 40-45 minutes should do it. Turn off the stove. But NEVER open the pressure cooker or remove the topmost wiggling thingy immediately after. The content will explode right at your kitchen. Just let out the steam first, slowly raising (not removing) the wiggling thingy every now and then, until pressure’s all out. Then put tripe on strainer and slice them in square/rectangular bite size.
Heat a big wok-like pan, or anything big enough to hold everything (you'll be using the same pan later), when it’s hot enough, put a little water and the whole Spanish chorizo. Let it cook. When there’s no more water, add a little Extra Virgin Olive Oil to fry it a bit. Remove chorizos from the pan, slice it thinly, diagonally. Set aside.
Back to cooking callos:
Using the same pan, add a little more Extra Virgin Olive Oil then the garlic, onion and let them cook for a few minutes. Then add in the tripe. Season with pepper, Italian seasoning, laurel leaves, soy sauce, brown sugar and around ¼ cup of water so it won’t dry up. Let it simmer for a few minutes. Add red wine (not too much, the goal is to make it yummy, not to get yourself drunk!). Don't put wine after cooking, you actually add it WHILE cooking. Simmer a bit, then the Spanish chorizo, green and black olives, green peas and tomato sauce. Simmer again for a few minutes. Check the taste. If it’s too salty, just add a little brown sugar and water. A little more wine, perhaps? You know, just adjust to your preference. I never use MSG in my cooking; I just substitute it with a little sugar. Just let it simmer some more, then turn off heat. Immediately put the green and red bell pepper on top, then cover it so it’ll cook a bit.
Again, it serves 18 and more. Big, foodie group. Just let them adjust taste with soy sauce or pepper. But you know what really goes well with this? Balsamic vinegar! Just a few drops to make it sing.
Another tip from Ima: never scrimp on the ingredients and let it cook first before adding the next, to bring out the taste.
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| Photo courtesy of southbound.ph |
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