Callos callos

I had an old callos recipe on this blog. But I had been experimenting and this new one is definitely much better.

A legacy from the Spanish colonial era, this savory stew of ox tripe and leg is flavored with spicy chorizo de bilbao and traditionally served with olives.

What makes callos special? Why is it different from other beef stews?

The chorizo de bilbao is a major factor. chorizo de bilbao, or blood sausage, is a spicy sausage packed in paprika flavored lard. In the Philippines, they are available canned or frozen. A bit expensive, but the flavor it gives a dish is just wonderful. Highly spiced, one chorizo de bilbao is enough for this recipe.

Then, of course, the stock that comes from simmering the ox leg is incomparable. It is naturally thick and sticky. If available, choose bone-in ox leg. The flavor will even be richer.

If fresh basil, parsley and rosemary are not available, substitute the dried variety, but reduce the amount by half. Actually, you can omit them altogether BUT the flavor and aroma of the cooked dish will not be the same.


  1. 1 k. of ox tripe
    1 k. of ox leg
    1 pc. of chorizo de bilbao
    1 whole garlic
    1 whole onion
    5 pcs. of peppercorn
    1 bay leaf
    1 whole garlic, minced
    2 onions, diced
    2 tomatoes, diced
    1 carrot
    1 c. of cooked chicken peas (garbanzos), peeled
    3/4 c. of frozen sweet peas
    3-4 potatoes
    2 bell peppers. julienned
    1/2 c. of tomato paste
    2 pcs. of chili pepper
    3 tbsp. of olive oil
    2 c. of beef stock
    freshly cracked black pepper
    1/2 tsp. of finely chopped fresh basil
    1/2 tsp. of finely chopped fresh rosemary
    12 pcs. of pitted olives (optional)


  1. Wash the ox tripe and leg. Remove all visible fat from tripe; scrape leg with a sharp knife. Place them in a large casserole and cover with water. Add whole garlic, onion, peppercorns and bay leaf. Bring to a boil; remove scum as it rises. Cover and simmer until tender (4 to 6 hours, depending on the age of the ox). Alternatively, use a pressure cooker. Cook the meat for about 2 hours counting from the time the valve starts to whistle.

    Transfer the cooked meat to a plate and cool. Strain the stock. Measure 2 cups; reserve remainder for later use. Cut the tripe and leg meat into 1/2″ x 2″ strips.

    Peel the potatoes and carrots. Cut into 3/4″ x 3/4″ cubes. Cut the chorizo de bilbao into very thin round slices.

    Heat the olive oil in a large saucepan or casserole. Over medium-high heat, saute the garlic, chili peppers and onions until fragrant, about 45 seconds. Add bell peppers and tomatoes and cook for another 45 seconds. Add chorizo de bilbao slices and cook until they start rendering color. Increase heat to high and add the tripe and leg strips. Cook, stirring, for about 2 minutes. Add the tomato paste, beef broth, carrots, chick peas and potatoes. Season with salt and pepper. Bring to a boil, cover and simmer for 20 minutes. Uncover the stew and add the sweet peas, basil and rosemary. Cover and simmer for another 3 minutes. Serve hot with pitted olives on the side. Alternatively, add the olives to the stew at the same time as the sweet peas.

Cooking time (duration): about 6 and a half hours

Number of servings (yield): 8 to 10

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  1. says

    gemma and ellen, without the oxtail of ox leg, you won’t get the rich sticky texture that it gets when the ligaments from the tail/leg liquefies during slow cooking. the callos will turn out flat.

  2. Mansor says

    I just want to point out to you and readers that chorizo de Bilbao is just plain Spanish chorizo a cocinar not blood sausage. Blood sausage is called morcillas even in Manila. In fact proper Spanish callos recipes such as the most recent one of Nora Daza calls for both chorizo and morcillas.
    Oh btw you won’t find chorizo de Bilbao in Spain and in Latin America, only plain chorizo. The closest regional chorizo to what we know as chorizo de Bilbao is the local chorizo of the Spanish province of Leon. In Canada, Hungarian farmers sausage is the closest and even better substitute.

  3. Dorothy says

    This is a totally enriching site and makes me want to go back to the Philippines and savor my mom’s callos…I will just ask my friend to cook it for me here in Saudi.
    Thank you.

  4. Hector in L.A. says

    I’m sure this recipe tastes good but the callos I knew was made from tripe. As a matter of fact, callos means tripe and if you go to a tapa bar in Spain you can get little squares of tripe if you ask for callos. I understand that the use of terms have probably changed since my grandmother’s time. Just as the callos she cooked was not the same as this “callos,” the use of “cocido” today as I understand it is not the same as the cocido I knew which was closer to what Filipinos call “nilaga” today. Spanish or Mexican cocido are similar to the old cocido I knew. Chorizo de bilbao is again a different thing from the way I knew it. It wasn’t blood sausage but a strongly flavored, cured meat sausage. Poor old me — I left the Philippines about 40 years ago and find the food terms today so strange.

  5. Hector in L.A. says

    To put it simpler, the callos I knew was only tripe. No leg, no sausage. That’s why it was called callos. I hope I didn’t offend you but that was how it was.

  6. says

    Oh I see. First time I read anything like that. It’s something as simple as your grandma doing it differently. Or your memory from 40 years ago only recalling the tripe.

    If you search Google for callos recipe, you’ll find that they all use a combination of tripe and leg (feet).

  7. Hector in L.A. says

    I see you still don’t get that I didn’t say your recipe was wrong. I said I remember it differently and now you accuse me of faulty memory. Of course, if you google the word you will find FILIPINO (only) recipes that include leg. That’s probably how it is cooked today in the Philippines but it wasn’t that way all the time. I also asked some Filipinos and they say it is still all-tripe in their hometowns.

    First of all, CALLOS means TRIPE in Spanish. I for one would never call a dish pork adobo if it includes chicken besides pork.

    I accept and understand that the meaning of culinary terms can change. I was actually bemoaning my inability to keep up with the changes in Philippine terms. You apparently took it as a statement that youir recipe was wrong.

    Long ago adobo and escabeche, the two basic Spanish marinades, had already changed their meanings in Philippine cuisine. They did not stray too far from their original meanings because there were still Spanish speakers in the Philippines. Later lechon, instead of asado, was thought by Filipinos to mean roasted. So we got lechon(g) baboy (roast pork pork), lechon(g) manok (roast pork chicken), and even lechon(g) baka (roast pork beef). And now in the country where nobody knows what callos means, callos (tripe) stands for tripe plus leg plus sausage. But I’ll eat all of them because they must be good. However, maybe we should spell the new terms “litson” and “kalyos” to prevent confusion in the Spanish speaking world.

  8. says


    “I see you still don’t get that I didn’t say your recipe was wrong.”

    I got it. It’s you who don’t get it. It makes no difference to me even if you said my recipe was wrong because only ignoramuses say that. NO RECIPE IS WRONG because every recipe is simply a version of the cook. A recipe is only good or bad but never wrong.

    This is a Filipino’s cooking blog and the callos recipe in NO WAY claims that it is the original Spanish callos. We got it from the Spanish but every dish we got from the Spanish evolved into a Filipinized version. So the all-tripe version is totally irrelevant.

    So… you really ought to stop taking on the tone that I got offended because you disagree with my version of callos. I don’t care whether you do or not, actually. My first response to you was a “wonder” as to whether or not you saw page 2 of this entry.

    Linguistic and historical peripherals are not my objectives here but cooking, pure and simple. I don’t care about the “long ago” save for entertainment purposes. The “long ago” will never define how I cook and feed my family.

    So there.

  9. Hector in L.A. says

    My, my. Your reaction confirms my view that people with thin skin should not write blogs. Their egos need to be stroked and get offended even with neutral comments.

    Anyway, I love your recipes, including the one using “roast pork chicken.” I never disagreed with your version but simply added a parenthetical note. But please change the name of your recipes to match the ingredients. There may be no wrong recipes but there certainly are wrong titles/names.

    — from the one with faulty memory who remembered callos meant tripe

  10. says

    Oooh lala Just because I didn’t just defer to your OLD AGE and kept quiet I now have a big ego. Go ahead and enjoy the recipes. May you choke on them.

  11. carol says

    “Go ahead and enjoy the recipes. May you choke on them.”

    bwahahahaha! i just clicked on an “interesting” comment on your comments roll and i was led to this explosive exchange! way to go, connie! can you just imagine tomorrow’s headline? nag-comment sa internet, nabilaukan… tigbak!

  12. Hector in L.A. says

    Yes, just because.

    But I’m sorry you can’t cook goat anymore. I apparently got it. Try lamb, it’s a good substitute.

    Thanks for being a charming and hospitable blog host.

  13. says

    Hi Carol, was that the catfish and river cobbler exchange? HAHAHAHA

    It really makes my day when people can’t contextualize anything. You know, like this Hector character NOT KNOWING that IN CONTEXT there is a world of difference between the name of a meat cut and a cooked dish. He just doesn’t get it — callos is the name of a cooked dish. The way he argues, it’s like saying that fried chicken is just chicken and if it is coated with flour or crumbs then it isn’t chicken anymore. DUH!

    And what really makes my day even more is when people are so NAGMAMARUNONG. While I welcome intelligent comments from people who DO COOK, well… from OLD PEOPLE who feel that AGE ALONE makes them wise, hay naku!

    Hey Hector, evaporate.

  14. says

    Ms. Connie,

    I agree with Carol, this made me sit up yesterday. Spicy exchange there.


    “There’s no right or wrong recipe”-You’re so right.

  15. Hector in L.A. says

    Ah, since you consider yourself a spring chicken I don’t know if you have any children yet. Well, maybe an infant?

    I’m sure you will pass on all your cheerfulness and graciousness to him or her when the time comes. But please don’t feed him too much. Obesity in children is a growing concern today.

    I should charge you for making your blog livelier than it ever has been! But you should lighten up. Even spring chickens can get old in a hurry if they’re always in a foul mood.

  16. says

    see, lemon, what kind of a creature this hector is?

    hector, i should CHARGE YOU for the SPACE you are using up for your inanities.

    By the way, Hector here owns a website that talks of nothing but the Spanish era and all things past. The past is what he lives for. He is friends with a political blogger, another old man, who hates my guts just because I proved that he was dumb.

    That’s your last comment, old man.

  17. Gumamela says

    Can’t help adding my two cents worth to this interesting thread.

    Now that the meaning of callos has been brought to your attention maybe you should consider modifying your recipe’s name to make it more descriptive. Unfortunately, many Filipinos call tripe tripas (tripas means intestines) and think callos can be the name of a dish. That is probably where the problem lies.

    Words should be used properly. Lechon is a dish and it means roast pork. Using the word to modify a type of meat results either in redundancy (lechon baboy) or in the cousin of an oxymoron (lechon manok).

    Upon further browsing I came accross your roast chicken asado. Asado is not braising in a salty-sweet sauce as you claim. It is a word that simply means roasted and comes from the verb asar, which means to roast. Therefore your recipe’s name translates to roasted roast chicken.

    I think we all should try to correct the wrong use of terms instead of passing them on and perpetuating the errors.

  18. says

    Gumamela, then

    1. every restaurant in the country that serves this dish should have their menus reprinted. then every person ordering the dish shouls go on and describe exactly what it is they mean. funny when this country got by all this time by just referring to callos.

    2. every cookbook that contains a recipe for this dish should be pulled out. and that includes classics like nora daza’s.

    3. every website that contains this dish should be amended too. oh, wow.




    Re asado: 99% per cent of the population knows exactly what they get when they say “asado.” Only the Chinese restaurants in this country roast their asado dry.

    WHY TRANSLATE ANYWAY? ASADO IS NOT A SPANISH WORD IN THE CONTEXT OF THE DISH BUT ITS NAME. TRANSLATIONS ARE CALLED FOR ONLY WHEN PROPER. Like I don’t see any reason for calling you hibiscus despite the nickname you’re using.


    Errors… LOL I bet you never considered the possibility that you are in error. You’re so funny, really, with your insistence that every word has only one meaning — and that meaning has to be according to you.

  19. Gumamela says

    Thank you for your explanation on why you think callos and roast chicken asado are correct names for recipes. What about lechon baboy and lechon manok? Do you think they are proper and acceptable culinary terms as well?

  20. Paolo M. says

    Absolutely. Restaurant menus, cookbooks, and web sites should never ever be changed after they are published as you rightfully say. It is too expensive and inconvenient. (Except maybe if the evidence has to be destroyed to cover up an embarrassing error.)

  21. says

    Gumamela, search for Puerto Rico’s lechon asado then you can answer your own question, including your narrow-minded definition of asado.

    Paolo, newspapers, magazines and even subsequent editions of cookbooks DO ISSUE ERRATA when genuine mistakes have been committed — BUT NEVER because a couple of readers understood wrong.

  22. Gumamela says

    In Puerto Rico they mostly call it lechon (they sell a lot of lechon along the road to Luquillo Beach) but the Cubans in Miami call it lechon asado as you suggest. Sometimes, the Cubans call it puerco asado. I haven’t heard anyone say lechon puerco in the manner it is used in lechon baboy and lechon manok. In any case, the Cuban lechon asado doesn’t taste salty-sweet. I have tried both the Puerto Rican lechon and the Cuban lechon asado and they are exactly like what most Filipinos call lechon.

    Just to be absolutely sure, I asked my Puerto Rican and Cuban friends. They confirmed to me that asado means “roasted,” pure and simple. Perhaps, they are as narrow-minded as I am.

  23. says

    Wikipedia says about asado that:

    “Asado is also a dish in the Philippines and it differs from the Latin American version because instead of grilling, the beef is cooked in a sweet tomato-based stew that is usually accompanied by potatoes, carrots and other vegetables”.

    With respect to lechon it says:

    “Lechón (Tagalog: Litson) (Cebuano: Inasal)Is the Spanish word for suckling pig. In the Philippines it connotes a whole roasted pig, lechón baboy. Chicken and beef, are also popular.”

    So there, the Filipino connotation of these dishes and our distinct way of cooking them is acknowledged by wikipedia.

  24. says

    Soloops, you know how it is. There will always be people incapable of accepting the truth that words can have more than one contextual meaning.

  25. n1kn0k says

    I think “gumamela” is really hector, fairy floss? hehehe…anyways I think connie’s recipe is excellent, and I would still call it callos because of the fact that tripe is still the main ingredient…and I think hector or gumamela or whatever your name is this time should just stop and look for something else to do instead of flooding this blog with their illogical comments!

  26. vicencio says

    this is my family’s old-age version of “callos”:

    lots of minced garlic
    tomato sauce
    olive oil
    salt and pepper
    worcestershire sauce

    tripes washed and cut in slanted strips. tripes and oxtail, boiled until tender. garlic and onions sauteed. add tripes and oxtail, tomato sauce, salt and pepper to taste, add peeled garbanzos and pimientos. add worcestershire. like any other spanish and italian stew, the trick is cooking it in slow fire.

    our family is from mandaluyong, philippines. i don’t say that our version is the right one, but having been fed this since i was a kid, i don’t feel good eating some other version than this and this goes the same way with other filipino-spanish recipes like “almondegas”, “mechado”, “pamplina”, “bopiz” etc. i guess the thing is, that we have all acquired these recipes from the “kastillas” and some of them, we have enhanced to our very own filipino tastebuds. some were totally changed to the point of getting ridiculous caused by some unfortunate plight of the family’s following generations such as poverty. like, i heard of people cooking corned beef with lots of water as sabaw to be able to feed ten kids. haven’t you thought about this??????

    is’nt it a lot better if we keep our minds open? that way we can tolerate each other’s preferences?

  27. vicencio says

    oh. i’m sorry, i forgot about the most important ingredient which is the “chorizo de bilbao”, it gives the most expected taste from this recipe and i have heard that these sausages originally come from bilbao spain whose main product in those times were making these sausages.

  28. risa says

    I’m late to the conversation… I came across the recipe when I was looking for a callos recipe (ehhh redundant ba hehe) and what started as a place where you can leave a comment turned into an all-out flame war place… ahhh to those two (you know who are!!) FOOD IS FOOD!!! does it matter of the name of the recipe is used in a different context?? Tastes so-so, tastes good, could use a little of this or that and i have another version of… those are important comments (hay i can see a response anyday now) and to Connie, I will try this recipe (thank god i got over my fear of the pressure cooker) and this recipe takes me back to my barkada’s mom’s yearly christmas party where this was our pulutan hehehe. You rock!

  29. risa says

    hi connie… thanks. It’s the lazy person in me asking (I’m sure if I look hard enough in a Filipino Store I’ll find it… kasi hindi pa ako naghahanap hehehe) thanks again! I’ll give it a go next weekend :)

  30. Sarah says

    Hi Connie, I tried your version of Callos except I didn’t used Ox tail/legs, instead I used short ribs and it worked. Thank you!

  31. says

    risa, I think you have a better chance of finding chorizo in stores selling Spanish or Italian stuff.

    Sarah, my younger daughter would love your version since she’s not fond of tripe. :)

  32. Sarah says

    I did put some tripes in it except I didn’t have any ox leg on hand, hence I used short ribs instead which by the way it turned out really good:). I added a little bit of Dry Sherry and a Sherry Vinegar(at least a tablespoon or two) to kicked it up a notch. You know what I can suggest though, next time you make this recipe try using some beef cheeks.

    • Adelina says

      Hi Sarah and Connie,

      Did the short ribs come out as thick as it would if you would use the ox leg? that sounds fantastic! :)

      Mrs. Connie,
      how would you convert this recipe for a crockpot? 6-8 hours of cooking for a working student seems impossible :)

      Thank you very much, ladies.

  33. says

    Sarah, oh right. An aunt used beef cheeks for kare-kare and I loved the meat — a cross between lengua and pata. And beef cheeks are much, much cheaper too. :)

  34. says

    Hi there Ms Connie,
    As a surprise for my mom’s homecoming, I prepared her requested dish (Ginataang Hipon at Kalabasa) and decided to add Callos. I tried your recipe but had to replace the garbanzos and herbs with pork and beans and cilantro respectively, I accidentally forgot to add them to the grocery list and when I started making the Callos, it was too late for me to run to the grocery. It turned out really well. Thanks for sharing and best regards.

  35. evelyn says

    i think i enjoyed the exchanges as much ad i enjoyed getting the recipe. all recipes have a basis somewhere, be it Spanish or otherwise. but as years go on and generations come up, they necessarily develop and morph to become better. so personally, i think no one is wrong here.

  36. annie says

    I was just looking for a recipe of callos and found your very interesting and exciting blog exchange. I am not a “linguist” but I believe every country has their own contextual meaning of words. We adopted some words from Spanish but we gave them our own meaning. We already have our own language when they came, remember? They just enriched it.

    My friend in the Philippines use to serve callos during fiestas and I missed it here in the US so I might try your version of it. The one my friend cooks has only beef tripe and the rest of the ingredients.

  37. Ruby says

    hey all, no need to have a word war over a recipe :-)….as Anton said, kain na lang tayo , and let’s enjoy this or other’s version of this recipe :-)….PEACE & LOVE to all!

  38. Rudy says

    Sassy Connie,

    Thanks for the recipe. I have cook “callos” before but haven’t done it for a long time. A dear friend was just diagnosed with lung cancer called me a day after christmas and requested me to cook him “callos”. Instead of using tripe and beef leg, he ask for bacalao or salted cod.We had a beautiful christmas get-together and looking forward to a nice new years eve in seven hours.

  39. Chunky says

    connie, it’s better that we stick to the discussion of the issue in question and avoid getting personal with our comments. name callings are so uncalled for, don’t you think? we will all grow old in time… let’s all enjoy reading , cooking, and digesting the food.

  40. peterb says

    Almost a year and the comment section of this recipe is still burning.

    Basta masarap, ayos! It’s the taste and those to whom the dish is prepared for that is important. Every cook has their own style, simple enough.

    I love Callos or whatever name anybody calls it.

  41. says

    hi connie,
    yes callos makes me hungry but pls kindly tell me how to clean up the tripe?? should I boil it in ginger first? how do I get rid of the peculiar odor?

  42. says

    Naku, I buy my tripe in the supermarket — cleaned already and the fat trimmed. You can try washing it in vinegar first before boiling in water. Then, throw away the water and add fresh water for simmering.

  43. says

    ah ok thanks a lot connie! You know what ever since I found out bout your website my husband looked forward to coming home to a nice cooked meal and iba iba pa pang restaurant daw. I thank you from the bottom of my heart or belly? hehehe . Its nice to come home after a days work and find a good cooked meal. Its the secret of making sure the husband and children come home. your an angel!

  44. gutom sa VA says

    Hello Connie! This is a funny blog! I was looking for the difference between kaldereta and mechado, and I stumbled into this. Hehe. I read your other blog talking about this guy, so i had to look it up.

    But i gotta say… I didn’t think that Hector was being offensive to you on that one. I kinda feel sorry for the old guy. He was just being sentimental and such. Unless, you guys already have a past feud somewhere else. (but I wouldn’t know that coz this is the first time i’ve ever read a blog– geez i don’t even know what “blog” really means.)

    I’m actually one of those confused people who just don’t know the difference among dishes. Coz sometimes one ingredient changes the whole name. I don’t even wanna name my original dishes anything. coz the next thing you know, somebody will say “oh its actually called this or that.” And then if I do call it a certain name, it just comes back to “that’s not callos, coz its shouldn’t have ox stuff”. Hehe…

    Anyways, back to my original purpose.. What is the difference between kaldereta and mechado, or afritada. If we don’t have the 100% right answer, at least I wanna know what the majority of the people say.


  45. bzlola24 says

    Ay naku, Connie- so much ado and heat about Callos which I’ve cooked many times with different variations. My staples are always ox-tail (no skin here), ox-leg(for the skin), tripe, chorizo de bilbao and roasted red peppers.Depending on what’s in my pantry I may add garbanzos and olives (I the green ones with pits that I get from Trader Joe’s). When I come across some beef tendon at an Asian market here I add that too. I pressure cook the ox tail,leg and tendon together then add the tripe later as the kind I get here is partially tender already.
    BTW,to add my little bit to the discussion, I’ve always known this dish by the name Callos” since time immemorial” which tags me as not just old but ancient!

  46. bzlola24 says

    Ay- and I always use olive oil for this dish as it adds that extra layer of flavor that regular cooking oil does not.

  47. vi NZ says

    nakakatuwa naman itong site na ito, nag-away dahil sa Callos..hehe!

    I never made callos, but i’m planning to. I really miss the Callos served in Sugarhouse. I noticed that it only has tripe, and it really taste good. I hope this one is better than that. Thanks for the recipe.

  48. Lolay says

    I’ve tried Callos cooked by my aunt, mother-in-law, sister-in-law, a friend, co-worker and one from Goldilocks Restaurant and I tell you that none of them were the same and they all called the dish “CALLOS”. Each one claimed their version to be the best. So bottomline, I agree that Callos is just a name for the dish.

  49. nitz says

    hi ms. connie,

    i really learned a lot from your site. And cant help smiling re this callos thing but like to share mine, cooks especially have different style in cooking, and you’re right, at first I only cook callos using tripe but a friend who is really a good cook told me that callos will be great if i will include ox legs or tail for the stickiness of the sauce.

    More power to your site

  50. Rinz says

    Tripes, chorizo and garbanzos…all included when my dad makes his callos. He always say “Kailangan kumpleto ang rekado”.

    Hector, no need for bashing or a come back. Connie is nice enough to share her “own way” of cooking. It’s either you like it or not. We don’t need history lessons here.

    It’s just like some people cook dinuguan with organs and some just uses pork alone. Kanya kanyang diskarte yan. If you cannot understand that, then maybe you should research more how to speak, read in tagalog and maybe learn to appreciate things more. No offense.

  51. Rey says

    Connie thanks for the recipe and I think you have the right to be mad to this person kasi this is your own recipe and no one can question of what you are preparing. Every person has his or her own recipe and I will not argue with that and I really appreciate your recipe atleast you are sharing them and it’s free di ba? Keep up the good work…. I will support you…..

  52. Jmiles says

    Food Recipes become more exciting when you make them your own. Recipes can date back to ancient times to present – some may have stayed the same over the years while others have evolved. How you want your food prepared is solely up to you. You can do it the traditional way or you can experiment and inject your own taste or secret ingredient for that matter. However, this doesn’t mean that “Adobo” is not “Adobo” anymore. I myself love to cook and I am pretty adventurous. Say, if I top my Beef Steak with crispy Potato Chips, does it mean it’s not Beef Steak anymore ? Or if I put Bihon in my Lumpiang Shanghai, it’s not Lumpiang Shanghai anymore? I don’t think so. It’s a matter of how you want a traditional dish transformed into your own. Now, sharing your own version of a recipe is another thing. Me – I love sharing and getting feedbacks. Of course, you can’t expect all praises….but, what the hell? Afterall, you can’t please everybody. Let them talk…It’s just a matter of Respect for individual tastes and views. Upsetting? Of course, but the one who has more up there should reach out to those who has little or none…Keep sharing the recipes….Keep the comments coming….But, be sport or better yet, don’t speak when you don’t have anything nice to say….

  53. Jmiles says

    Hey, my comment is long overdue, I know…but, couldn’t resist. I was browsing for Callos Recipe. My husband’s side of the family is Filipino Spanish. Only the “oldies” and my husband’s eldest sister know how to cook the said dish. They love it. I love it. For someone who loves to cook, I haven’t tried preparing it yet…I’d like to try…for my husband bday dinner…He’ll be surprised ! Thank you for posting the recipe…I just might…

  54. carmen factora says

    Hi, Connie-

    I have no access to ox leg or chorizo bilbao here in VA. May I share what I picked up from

    Mama Sita’s Calderetta mix added towards the end gives a very tasty finish!

    Thanks for the herbs and green peas in your recipe…healthy extenders!

    Now, to search for your mechado recipe….

  55. carmen factora says


    Have you published a cookbook? Can I order online?

    Would prefer your cookbook in my kitchen for easy reference.


  56. mailist says

    I used to live in Tampa Bay and now Houston both pride with Hispanics immigrant which may include as Pinoy as well. Unfortunately I haven’t found a Spanish Restaurant that serves Callos. All they have are paellas and Tapas. Tapas is of course totally different from our dried meat tapa but I do found Peruvian Fried Rice which actually similar to our tapsilog.

  57. ruth says

    If you go to a Mexican restaurant- mostly the hole in the wall ones- ask them for “callo de res”. This is the closest i have tasted close enough to the Filipino callos. Or try what they call- menudo. It is not like the Filipino menudo at all. It is more of a soup with tripe, tendons garbanzo beans. They mostly serve these items only on the weekends- you know for hangover cures. If you cannot find it in Houston come to Dallas- marami dito.

  58. carmen says

    Just had to let you know that following your instructions for boiling the tripe (with onion, garlic, bayleaf),I got rid of the after taste which my husband always comments about. The addition of rosemary, basil and oregano (out of parsley) made for a superb and fragrant dish! A big thank you from both of us!
    Enjoy your trip, Connie, and don’t work too hard.

  59. Iko B. Villanueva says

    I have more chinese blood in me than spanish but i have this tendency to crAve for spanish food more. favorite talaga.SO WHERE IS YOUR TASTEBOOK AVAILABLE? THANKS LOTS, Bon Apetit’

      • nato says

        The best thing about cooking is you don’t need to follow recipes in it’s entirety, just use it as a guide. I’d say improvise, use what is available, enjoy the ride. If it’s for home cooking, which is what the homepage is all about, then each home should be free to experiment as per each preferences. If you like things on the spicy side, then by all means add more chili pepper, if you like food on the sweet side, then by all means add a little sugar. It’s not for anybody else to tell you how your home cooked meals should be like. That being said, i’d like to thank you connie for taking time out to provide the template! Don’t mind what other people are saying much, these people shouldn’t matter to you at all.

      • Sonia Vinluan says

        I cooked callos during X’mas of 2008 in Qatar, because there is no chorizo, I used beef hotdogs and I substituted ox leg to sirloin steak and It turned out very delicious. My friends in our old accomodation like it so much..

  60. Juan Tamad says

    Here’s my two cents :

    Old people have more “CALLOS”

    Young people have less “CALLOS”


    BTW, I love Callos, whichever way it’s prepared.

  61. perky says

    hi there.i was just looking for a ‘callos’ recipe cus i am selling some to our chapel and i chanced upon this site…
    i find it funny esp.the one os Heck-tor..what the heck…
    recipes could be our very own version and it varies taste and style or likes.
    now my question though.
    my mom is a good cook also..her callos is superb.
    i am in a bit of a rush now.
    i would like to know if here in the philippines
    if we do really cook it with potatoes?
    i know it’s a good extender…besides pata is quite expensive.
    actually best also if we have left over pata de china..
    it gives that spanish (well,it’s chinese) but the smoke flavor and saltiness…
    pls help me with regard to potatoes..
    thanks so much!
    love your site connie..first time.


    • whammos says

      i was just looking for a callos recipe, and read a whole bunch of comments if people who tried connie’s version is really good.

      kaloka lang ang mga nagcomment. Biglang nagkaroon ng lectures sa History at Language subjects…

      guys, its just a dish we want to cook. a dish we want to make special that is why we sought for a better recipe. and that is the reason why we all came across connie’s blog.

      i never touched the kitchen when i was younger cos it was my mom’s realm. then i married a man who rocks the kitchen as well. since he’ a way a lot (working abroad), i do not have a choice but to befriend that particular part of the house. and blogs like Connie’s really help. and it isn’t that hard cos i really do have the taste buds for good food.

      go Connie! i love your recipes…

      merry christmas pinoys! have a festive, PINOY-ISH holiday!

    • kennyW says

      really? the beef pata i bought from SM wasn’t expensive at all. they sell it at 116/kilo, which is even cheaper than tripe (120-130/kilo, though it’s 103/kilo if you buy at least 3kg). i’m making callos again this week.

  62. kennyW says

    i used beef shanks (on the bone) instead of beef pata. OK naman. the sauce probably would have been thicker had i used beef pata but shanks are a good enough substitute if you don’t have pata. shanks are also meatier. that adds flavor to the broth.

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