Make flavorful callos your abuela would be proud of

9 months ago


lowresCallos is one of the best stews our Spanish ancestors have passed on to us. Rich, hearty, and brimming with homey flavors, your friends and family are sure to eat mounds of rice that would go perfect for this dish. Any inhibitions about ox tail would be forgotten once you get to taste this sumptuous Spanish entree.



Makes 6-8 servings


½ kilo Ox tripe, cut into strips

4-5 cups Water, for boiling ox tripe

1 kilo Ox tail or pork pata

6-7 cups Water, for boiling ox tail or pork pata

3 Tbsps Olive oil

1 Tbsp Chopped garlic

1 Large onion, chopped

2 Roasted red bell peppers, peeled, deseeded, and cut into strips

4 Chorizo de Bilbao, sliced

Salt and pepper, to season

2 tsps Spanish paprika

1 (250g) pack Clara Olé Tomato Sauce

1 (250g) pack Clara Olé 3-Cheese Pasta Sauce

¼ cup Green olives

½ cup Garbanzos, peeled

1. Using a pressure cooker, cook ox tripe in water for 30 minutes. Next, cook ox tail or pork pata for an hour. After cooking, cut ox tripe into strips. Debone ox tail or pork pata then slice meat into bite-sized chunks. Reserve the stock from the boiled ox tail or pork pata.

2. In a large pan, heat olive oil and sauté garlic and onion. Stir in the bell peppers, chorizo de Bilbao, cooked ox tripe, and meat chunks. Cook for 10-15 minutes. Season with salt, pepper, and Spanish paprika.

3. Add the Clara Olé Tomato Sauce, Clara Olé 3-Cheese Pasta Sauce, green olives, garbanzos.

4. Add about two cups of reserved ox tail or pork pata stock. Cover the pan and simmer for 25-30 minutes, stirring occasionally until sauce thickens.Taste and adjust seasoning with salt and pepper.


Photographed by Miguel Abesamis of Studio 100


Prepare these hearty stews for your family:

Chicken Afritada

White Bean Stew with Gremolata

Iberian Fish Stew

Lamb Stew with White Beans

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