Delicious Callos

Callos originated in Spain, and it was introduced to the Philippines during the Spanish era. It is a hearty stew made of beef and tripe, chickpeas, and a handful of spices slow-cooked in an infused tomato sauce. Cooking callos brings you back to your mom’s kitchen with all its aromas. With its even heat distribution, Avacraft’s Stainless Steel Tri-Ply Bottom Stock Pot will help you bring out that deepened flavor that makes Callos hearty and unique! Perfect for rainy, weeknight dinners with the family!



  • 1 kg beef tripe
  • 5 cups of water
  • ½ Tbsp peppercorn
  • 1 tsp salt
  • 2 pcs bay leaf/laurel leaf
  • 3 Tbsp olive oil
  • 3 Tbsp garlic
  • ⅔ cup onion, red
  • 1 ⅓ cups carrot
  • 2 pouches Tomato Sauce (200g)
  • 1 cup chickpea
  • ½ cup green olives pitted
  • 2 Tbsp red wine
  • 1 can sausage
  • ¼ cup bell pepper, red
  • ¼ cup bell pepper, green
  • ½ tsp salt
  • 1/4 tsp pepper, black



  1. Boil tripe in enough water for 5 minutes to remove the scum. Drain and discard the broth.
  2. Boil again in 5 cups water with peppercorn, salt, and laurel for 1 hour and 30 minutes or until tender. Drain. Reserve broth.
  3. Sauté garlic, onion, tripe, and carrot in olive oil for 3 minutes. Add tomato sauce, 1 1/2 to 2 cups broth, and remaining ingredients.
  4. Bring to boil. Cover and simmer for 10 minutes, stirring occasionally. Once done and the sauce is mildly thickened, transfer the Callos into a clean bowl.


Leave your stress and enjoy eating this dish! Let me know your thoughts! Comment down below! Check out trending Avacraft cookware!