Creamy Callos
Creamy Callos

Creamy Callos

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Challenging

  • Main dish
  • Treenut-Free
  • Nuts / Peanuts-Free

INGREDIENTS

2 kilograms calf’s feet, cut into pieces and blanched
1 kilogram honeycomb ox tripe, cut into pieces and blanched twice
2 tablespoons Vegetable Oil
6 cloves garlic, minced
1 piece Onion
1 piece Chorizo De Bilbao
1/2 cup Tomato Paste
2 pieces Bay Leaf
1/4 cup black olive slices
1/4 cup Red Bell Pepper
1/4 cup Green Bell Pepper
1/2 cup Sweetened Garbanzos, drained
2 sachets MAGGI® Magic Sarap®
2 tablespoons Brown Sugar
1 packet NESTLÉ® All Purpose Cream, chilled

STEPS

Step 1 Simmer calf’s feet in water until very tender (approximately 3 – 4 hours). Add water as needed. Strain and set aside to cool. Remove bones and cut skin and collagen (litid) into small pieces. Reserve 6 cups of stock for sauce. (4h)
Step 2 Simmer ox tripe until tender. Strain and discard liquid. (2h)
Step 3 Sauté garlic, onion, chorizo, tomato paste and bay leaf in olive oil. Pour 6 cups of reserved stock and simmer. Add calf’s feet, ox tripe, olives, bell peppers and chickpeas. Simmer for another 30 minutes. (45mins)
Step 4 Season with MAGGI® Magic Sarap®, pepper and sugar. Stir in NESTLÉ® All Purpose Cream. Transfer into a serving bowl and serve. (10mins)

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