This traditional Spanish dish combines the rich taste of beef tripe mixed with flavorful chorizo cooked in tomato sauce with garbanzos, potatoes and carrots.
When boiling and cleaning the tripe, you can consider adding a dash of lime or calamansi to further reduce the tripe's smell to make it more manageable.
- 1/2 kg beef brisket or trip
- 4 -8 cups water, or as needed
- 1 pc Knorr Beef Cube
- 2 tbsp oil
- 1 pc red onion, sliced
- 1 pack Knorr Complete Recipe Mix Kaldereta, dissolved in
- 2 1/2 cups broth
- 1 cup chorizo de bilbao, sliced
- 1/4 cup garbanzos
- 1 pc potato, diced (optional)
- 1 pc carrot, diced (optional)
- 1 pc bell pepper (optional)
- black pepper, chili flakes or paprika, to taste
- Let’s begin by first removing the foul smell/impurities from tripe by soaking it in water with baking soda for 2 hours then boiling it in water with vinegar or calamansi. After this, you can discard the liquid.
- After removing the impurities, pour in 4 to 8 cups of water and Knorr Beef Cube. Just bring this to a boil and let this simmer until the meat is very tender (You may also add fresh garlic and black peppercorns to the boiling water). Once tender, remove the meat and set aside.
- In a separate pot, throw in the onions and sauté until translucent. Gently place the tripe in and the chorizo de bilbao. Sauté the meats for a minute before adding the dissolved Knorr Complete Recipe Mix Kaldereta. You’ve got to bring this to a boil and simmer slowly until the sauce is thick.
- You may now add the garbanzos or your other vegetables, adjust the seasoning, and then that’s our dish!
- You ‘ll keep coming back for more Callos especially when you serve it with bread or rice. It’s delicious!