Callos (Spicy Casserole Of Tripe) Recipe


  • 6 cups tuwalya ng baka (tripe), sliced into 2" lengths 
  • 1 1/2 cups buntot ng baka (oxtail), deboned and cut into 2" lengths water for boiling beef 
  • 3 tbsp. cooking oil 
  • 2 tsp. garlic, crushed 
  • 1 pcs. onion, minced 
  • 1 can beef vienna sausage, cut crosswise into 1/4" pieces 
  • 1 pcs. chorizo de bilbao, sliced diagonally (optional) 
  • 4 tsp. tomato paste 

  • 1 pcs. green bell pepper, diced 
  • 1 can chickpeas 
  • 1/2 cup potatoes, diced 
  • 1/2 cup carrots, diced 
  • 1 pouch Mama Sita's Caldereta (Spicy Sauce) Mix 
  • 2 tsp. Mama Sita's Achuete (Annatto) Powder, dissolved in: 
  • 1 tbsp. water 
  • 2 tbsp. cheese, grated
Callos (Spicy Casserole Of Tripe) Recipe


  1. Boil tripe and oxtail in 2 liters of water until tender, leaving about 3 cups broth. Heat oil in sauce pot and sauté garlic and onion. Add sausage, chorizo and meat. Stir. 
  2. Add the broth and tomato paste. Bring to a boil. Add the vegetables and simmer. Add the Mama Sita's Caldereta (Spicy Sauce) Mix and Mama Sita's Achuete (Annatto) Powder. Stir. 
  3. Add grated cheese and simmer until vegetables are done.

Source: Lutong Bahay

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