KAY CALPO LUGTU

IN this day and age of convenience and instant gratification, it is very easy to order food delivery online and special dishes for family occasions. Absolutely nothing wrong with that, especially with very promising and upcoming homebased business becoming popular for their food niche. A sign of progress and development, it is always good to have these options available as consumers.

However, there are days when we want to do some labor of love for an upcoming occasion. Or, maybe we just want to spend some time in the kitchen and hang out with family.

One go-to “effort dish,” as I call it, is Callos, mainly because it is one of my

The tripe is best prepared a day before cooking the entire dish. husband’s favorites.

For trivia, Callos is served many cervezerias across Spain and is eaten as tapas and as a hangover cure (together with cervezas, of course). In the Philippines, though, this is served as a main dish and eaten with rice, or Spanishstyle with hard crusty bread.

The preparation of Callos is quite

The preparation of is quite comprehensive, which is why it is an ‘effort dish’ and a labor of love. 1.5kg tripe

500g Beef knuckles

1 knob of ginger, sliced

1 tsp black peppercorns

2 white onions

5 cloves of garlic

2 carrots

4 bell peppers

1 large can garbanzos

2 cans chorizo debilbao

1 small pouch tomato paste

Salt, pepper and fish sauce for seasoning

Procedure:

1. The first task is to clean the tripe. To do so, boil the meat it in water with ginger in three rounds. The first two times of boiling the tripe is to take away the smell (wash the meat after boiling and put fresh water for the second and third boil). The final boil makes the tripe tender. At the end of the last boil, add the beef knuckles, white onion, black peppercorns and garlic and boil again for two hours.

2. Set aside the tendered meats, allow to cool and slice diagonally. Set it aside again then slice the chorizodebilbao, reserve the grease.

3. In a casserole, use the grease to sauté the chorizo and then the sliced tripe. Add the broth into the mix.

4. In a separate pan, sauté sliced carrots, bell pepper and white onions until soft, then add tomato paste and bit of water. Put this mixture in a blender to form a paste, and then add it to the simmering tripe.

5. Finally, peel the skin of the garbanzos and add them to the dish. Season to taste and add fish sauce as necessary.

Notes:

- The tripe is best prepared a day before. This also allows for the broth to cool down and solidify, letting you to take out the unnecessary fat that forms at the top.

- Boiling the tripe with beef knuckle will add more flavor.

- You may substitute tomato sauce for tomato paste,

About 6 to 8 servings

Yield:

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