Callos or Calyos is a Filipino stew made with oxtail, tripe, pork hock, chorizo de Bilbao and vegetables on a light tomato sauce base.
Boil 5 cups of water and add tripe.
Cook for ½ to an hour till tender. Don’t overcook tripe since it is good gooey or chewy.
When done, slice tripe 1 ½ inch x 1 inch. Put aside.
In another pot, boil 6 cups of water and add oxtail.
When it start boiling, remove scum (white foamy stuff) from meat. Lower heat between medium-low.
Toss-in 15 pieces peppercorn.
Add smoked pork hock. Again, this is optional.
Cut 1 medium onion into 4 pieces (quartered) and add to mixture.
Simmer till oxtail & pork hock are tender.
Cut pork hock to 6 pieces.
Leave the meat in the broth. Set aside.
Heat oil in pan over medium heat.
Fry carrots and potatoes at the same time till golden. Set aside.
On the same pan, fry sausage. Set aside.
Add oil if needed.
Saute onion for 3 minutes or till soft.
Toss-in garlic and cook for 3 minutes.
Add tomato sauce & paprika.
Stir in cooked oxtail, smoked pork hock and tripe.
Saute 3 - 4 minutes.
Pour oxtail/smoked pork hock broth.
Simmer for 10 - 15 minutes.
Add garbanzos, carrots,potatoes, green and red pepper. Stir.
Simmer for 1 to 2 minutes.
Season with fish sauce or salt. I use fish sauce.