Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives. 

Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.

 

Ingredients:

2 lb. ox feet, cut into pcs.

2 cups beef broth (from the boiling tripe and ox feet)

2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.

½ (15.5 oz.) can garbanzo beans, drained

1 lb. honeycomb tripe

1/2 cup frozen green peas, thawed

3-5 strips bacon, diced

2 pcs. thai chili peppers, stemmed, minced

¼ cup vinegar

4-6 cups water

1 pc. onion, peeled, quartered

4 cloves garlic, crushed

1 tsp. peppercorns

2 pcs. bay leaves

1 pc. onion, peeled and minced

4 cloves garlic, peeled, minced

½ pc. red bell pepper, seeded, cored, cut into cubes

½ pc. green bell pepper, seeded, cored, cut into cubes

1 cup tomato sauce

1 tbsp. paprika

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

 

Directions:

Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.

Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.

In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.

Rinse tripe and ox feet, rinse pot.

Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.

When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.

In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.

Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.

In a pot over medium heat, add bacon.

When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.

Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.

Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.

Then add the tomato sauce and 2 cups of the reserved broth.

Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.

Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.

Season with salt and pepper to taste.

Serve while its hot,

Share and Enjoy!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Ingredients
Servings: people
Instructions
  1. Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
  2. Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
  3. In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
  4. Rinse tripe and ox feet, rinse pot.
  5. Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
  6. When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
  7. In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
  8. Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
  9. In a pot over medium heat, add bacon.
  10. When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
  11. Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
  12. Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
  13. Then add the tomato sauce and 2 cups of the reserved broth.
  14. Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
  15. Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
  16. Season with salt and pepper to taste.
  17. Serve while its hot,
  18. Share and Enjoy!!!
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Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!

Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!

Hamonada

Hamon “Hamonada” or Ham is a very popular Holiday dish. It comes in different flavors and variations depending on your taste. My mother cooks it every Christmas and New Year’s Eve and sometimes during Fiestas.

Filipinos prefer the sweeter version of Hamonada. We cook it in a special sweet broth usually consisting of syrup, spices and fruit juices after being wet cured. The ham is scored, glazed, and roasted or baked.

Christmas is coming very soon so I decided to give you my  version of Hamonada, sweet, tender, juicy inside and out. Enjoy cooking! with The Nom Recipes.

 

Ingredients:

3 kg. boneless pig leg

8 cups pineapple juice

3 pcs. bay leaves

1 cup brown sugar

1 head garlic, pounded

2 tbsp. salt or more

For the Pineapple Glaze:

1 cup pineapple juice

1/2 cup brown sugar

 

Directions:

Combine brown sugar, bay leaves, pineapple juice and garlic in a deep pot, stir until dissolved.

Add the meat then cover and simmer over low heat for 60 – 70 mins. and let it cool for 10 – 20 mins then refrigerate overnight.

Then after the overnight cooling, remove the meat from the fridge and let stand for an hour or until reaches room temperature.

Score the meat surface in a diamond pattern.

For the Pineapple Glaze:

Combine brown sugar and pineapple juice in a sauce pan then simmer until thickened. Keep stirring and set aside.

Finale:

Brush the meat with pineapple glaze using a pastry brush, then bake in a preheated oven over 325 degrees Fahrenheit for at least an hour or until nicely browned. “basting every 10 minutes with remaining glaze”.

Then remove from oven and brush with the remaining pineapple glaze mixture.

Slice while it’s hot,

Serve,

Share and Enjoy!!!

Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
For the Pineapple Glaze:
Servings: people
Instructions
  1. Combine brown sugar, bay leaves, pineapple juice and garlic in a deep pot, stir until dissolved.
  2. Add the meat then cover and simmer over low heat for 60 – 70 mins. and let it cool for 10 – 20mins then refrigerate overnight.
  3. Then after the overnight cooling, remove the meat from the fridge and let stand for an hour or until reaches room temperature.
  4. Score the meat surface in a diamond pattern.
For the Pineapple Glaze:
  1. Combine brown sugar and pineapple juice in a sauce pan then simmer until thickened. Keep stirring and set aside.
Finale:
  1. Brush the meat with pineapple glaze using a pastry brush, then bake in a preheated oven over 325 degrees Fahrenheit for at least an hour or until nicely browned. “basting every 10 minutes with remaining glaze”.
  2. Then remove from oven and brush with the remaining pineapple glaze mixture.
  3. Slice while it’s hot,
  4. Serve,
  5. Share and Enjoy!!!
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Lechon Paksiw Recipe!!!

Lechon Paksiw Recipe!!!

 Lechon Paksiw

Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as Lechon aside from using roasted pig, leftover Lechon Kawali can also be used. It’s a practical way to recycle leftover pork.

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world.

Paksiw is a Filipino style of cooking, whose name means to cook and simmer in vinegar. Common dishes bearing the term are Paksiw na Isda (fish), Paksiw na Manok (chicken), and Paksiw na Pata (pig’s feet or knuckles).

You may use our very own Free Recipe for Lechon Kawali .

This recipe calls for Lechon Sauce.  You can use bottled sauce found in many Asian Markets or you can make your own.  Here’s our recipe for Lechon Sauce.

 

Ingredients:

½ cup liver spread

1 large onion, peeled and sliced thinly

1 head garlic, peeled and minced

1 tbsp. oil

¾ cup vinegar

2 to 3 pounds (4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces

¾ cup brown sugar

2 cups (homemade or store-bought) lechon sauce

3 bay leaves

2 cups water

¼ tbsp. Pepper

Salt to taste

 

Directions:

In a pot over medium heat oil, Add onions, garlic and cook until limp.

Add vinegar and water and bring to a boil, uncovered and without stirring, for about 4 to 6 minutes.

Add lechon sauce and sugar and stir.

Add the pork and bay leaves. Lower heat, cover and continue to cook for about 10 to 15 minutes or until meat is tender.

Add more water in ½ cup increments as needed.

Add liver spread and stir. Season with salt and pepper.

Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened.

 

Serve and Enjoy!!!


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Pasiw
Lechon Paksiw Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 30 Minutes
Cook Time
30 Minutes
Pasiw
Lechon Paksiw Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 30 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
  1. In a pot over medium heat oil, Add onions, garlic and cook until limp.
  2. Add vinegar and water and bring to a boil, uncovered and without stirring, for about 4 to 6 minutes.
  3. Add lechon sauce and sugar and stir.
  4. Add the pork and bay leaves. Lower heat, cover and continue to cook for about 10 to 15 minutes or until meat is tender.
  5. Add more water in ½ cup increments as needed.
  6. Add liver spread and stir. Season with salt and pepper.
  7. Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened.
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Lechon Kawali Recipe – Filipino Roast Pork

Lechon Kawali Recipe – Filipino Roast Pork

Lechon Kawali

Lechón is a pork dish in some regions of the world, specifically in Spain. The word lechón originated from the Spanish word lechón, referring to a suckling pig that is roasted. Lechón is a famous food in the Philippines, Dominican Republic, the North Sulawesi province of Indonesia and other Spanish-speaking nations. The dish features a whole roasted pig cooked on a spit over charcoal but lechon kawali is chunks of pork cooked in a frying pan in oil.  The Tagalog word “kawali” means frying pan.

This recipe is very easy to cook, I cooked it at home almost everyday and they loved it.

To make it more enjoyable you can pair it with our Homemade KFC Style Gravy,  Yummy Garlic Sauce, or Lechon Sauce.

Ingredients:

2 lbs. pork belly

34 ounces Water

5 pcs. dried bay leaves

2 tbsp. whole pepper corn

5 cups. cooking Oil

2 tbsp. salt

 

Directions:

Place the water on a cooking pot until it boils.

Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 35 minutes or until meat is tender.

Remove the meat from the pot and let it cool down for a few minutes.

Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections.

Now we will deep fry the meat.

On a cooking pot place the cooking oil and heat it up.

When the oil is hot, place the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy.

Lechon Kawali

 

Flip the meat to cook the opposite side.

Remove the meat from the pan, let it cool down a little then slice according to desired portions.

 

Serve hot.

Enjoy!


Lechon
Lechon Kawali Recipe
Print Recipe
Servings Prep Time
6 people 45 Minutes
Cook Time Passive Time
1 Hour 35 Minutes
Servings Prep Time
6 people 45 Minutes
Cook Time Passive Time
1 Hour 35 Minutes
Lechon
Lechon Kawali Recipe
Print Recipe
Servings Prep Time
6 people 45 Minutes
Cook Time Passive Time
1 Hour 35 Minutes
Servings Prep Time
6 people 45 Minutes
Cook Time Passive Time
1 Hour 35 Minutes
Ingredients
Servings: people
Instructions
  1. Place the water on a cooking pot until it boils.
  2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 35 minutes or until meat is tender.
  3. Remove the meat from the pot and let it cool down for a few minutes Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections.
  4. Now we will deep fry the meat.
  5. On a cooking pot place the cooking oil and heat it up.
  6. When the oil is hot, place the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy.
  7. Flip the meat to cook the opposite side.
  8. Remove the meat from the pan, let it cool down a little then slice according to desired portions.
  9. Serve hot.
  10. and Enjoy!
Recipe Notes

Its better if you add more cups of cooking oil, it will make your Lechon Kawali crispier.

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