Thursday, 27 October 2016

Filipino Callos with White Beans




There's one pack of approximately 600 grams of beef tripe sitting inside the freezer.  I've been meaning to cook it as kare kare but when it was time for me to cook it I found out that we have no peanut butter nor peanut at home and I cannot inconvenience the husband to run to the nearby grocery store to buy what I needed since he just got back from work (he was on night shift).  So I had to rush to my laptop and find the next best thing I can do with the tripe thawing on the sink.

What is tripe?  According to wikepedia,  tripe refers to the edible offal from the stomach of various farm animals. It is popularly referred to by Filipinos as tuwalya.  The word tuwalya is the Filipino term for towel. It Make sense doesn't it, because tripe has towel-like texture.

Filipino callos is a dish that is adapted from the famous Spanish dish called callos Madrilenos or callos a la Madrileña. Callos is an ox-tripe stew cooked until it is very tender. Ox trotters or ox cheeks are usually added. Serrano ham, blood sausages, or chorizo sausages are also added along with garbanzos or cheek peas then simmered in a rich sauce made from sweet red paprika and tomatoes.

The Filipinized version of callos almost uses the same ingredients, ox or beef tripe, sometimes with trotters, garbanzos and chorizo sausages are also added and of course, tomato sauce or tomato paste is used seasoned with black pepper and salt.  

My version is an easy one.  I made a few substitutions. Actually a lot.  I found a few Filipino callos recipe on the internet using canned white beans. And since I have no garbanzos I used that instead.  Then I added some veggies like bell pepper and carrots.  Now here is my take of the famous callos.  


FILIPINO CALLOS with WHITE BEANS
( http://www.myfresha-licious.com/ )

Ingredients :
Beef Tripe - 600 grams
Baked Beans - 1 tall can
Tomato Paste - 50 ml
Bell pepper, diced - 1 large
Carrots, diced - 1 medium
Green onion leaves including the stalks, julienned
Onions, julienned - 1 medium
Sweet red paprika - as desired
Garlic, chopped - 6 cloves
Beef Bouillon - 1 cube 
Water - 
Low Sodium Salt - to taste
Black pepper, cracked - to taste
Olive oil or any vegetable oil - 2 tbsp




Cooking Procedure:

1. Wash the tripe properly in running water then slice them into serving pieces.
2.  Dump the tripe in a pressure cooker, pour water at least an inch above the tripe, add salt, and cracked black pepper. Cook under pressure for 35 to 45 minutes, time has to start from the moment the pressure cooker whistles.  

Remove the cooked tripe from the pressure cooker.  Throw away the liquid.  

Caution: Just make sure that the pressure from the cooker has been released before opening it otherwise it will explode on your face.


3. In a wok or large frying pan, pour the oil, saute the garlic until aromatic, then add in the onion and green onion leaves, give a quick stir.
4.  Throw in the cooked tripe and stir fry for two minutes.  Pour 1 cup of water on the tripe, add in the tomato paste and the beef bouillon, season with salt, red paprika, and black pepper,  then bring to a boil.  Cover and continue to simmer for about 15 minutes or until half of the liquid have evaporated.
5. Pour the baked beans on the tripe, add in the carrots and bell pepper then continue to simmer for another 5 minutes.

Adjust taste as needed.  Serve and enjoy.
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© myFresha-licious (27October2016)

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