Callos with Oxtail and Tripe

Callos or Calyos is a Filipino stew made with oxtail, tripe, pork hock, chorizo de Bilbao and vegetables on a light tomato sauce base.

Course Main Course
Cuisine Filipino
Keyword Callos, Calyos, Filipino Callos, Instant Pot Callos
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 5
Calories 714 kcal


  • 4 tablespoons cooking oil
  • 2 medium yellow onion diced
  • 6 cloves garlic crushed and minced
  • 1 ½ pounds oxtail
  • 1 pound beef tripe cooked
  • 1 big piece smoke pork hock (optional but adds so much flavor)
  • 3 pieces smoked sausage kielbasa or chorizo de bilbao cut diagonally and sliced in half
  • 4 oz. can tomato sauce (1/2 of the smallest can)
  • 2 cups oxtail/smoked pork hock broth
  • ½ teaspoon sweet paprika
  • 2/3 cup garbanzos
  • 1 medium red potato cut
  • 1 medium carrots cut
  • 1 small green pepper cut
  • 1 small red pepper cut
  • 15 pieces of whole black peppercorn
  • Fish sauce or salt to taste (I use fish sauce)
US Customary - Metric


Step 1 - Cook Tripe

  1. Boil 5 cups of water and add tripe.

  2. Cook for ½ to an hour till tender. Don’t overcook tripe since it is good gooey or chewy. 

  3. When done, slice tripe 1 ½ inch x 1 inch. Put aside.

Step 2 - Cook Oxtail

  1. In another pot, boil 6 cups of water and add oxtail.

  2. When it start boiling, remove scum (white foamy stuff) from meat. Lower heat between medium-low.

  3. Toss-in 15 pieces peppercorn.

  4.  Add smoked pork hock. Again, this is optional.

  5. Cut 1 medium onion into 4 pieces (quartered) and add to mixture.

  6. Simmer till oxtail & pork hock are tender.

  7. Cut pork hock to 6 pieces.

  8. Leave the meat in the broth. Set aside.

Step 3

  1. Heat oil in pan over medium heat. 

  2. Fry carrots and potatoes at the same time till golden. Set aside. 

  3. On the same pan, fry sausage. Set aside.

  4. Add oil if needed.

  5. Saute onion for 3 minutes or till soft.

  6. Toss-in garlic and cook for 3 minutes.

  7. Add tomato sauce & paprika.

  8. Stir in cooked oxtail, smoked pork hock and tripe.

  9. Saute 3 - 4 minutes.

  10. Stir-in sausage.

  11. Pour oxtail/smoked pork hock broth.

  12. Simmer for 10 - 15 minutes.

  13. Add garbanzos, carrots,potatoes, green and red pepper. Stir.

  14. Simmer for 1 to 2 minutes.

  15. Season with fish sauce or salt. I use fish sauce.

  16. Serve hot.

Recipe Notes

  1. If you like to use Instant Pot, read my post above.
  2. If you have never tried smoked pork hock with Callos, try it as it adds so much flavor to this dish.
  3. Fry vegetables to keep it crisp and vibrant.
Nutrition Facts
Callos with Oxtail and Tripe
Amount Per Serving
Calories 714 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 239mg80%
Sodium 792mg34%
Potassium 737mg21%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 28g31%
Protein 57g114%
Vitamin A 3175IU64%
Vitamin C 60.1mg73%
Calcium 129mg13%
Iron 9.3mg52%
* Percent Daily Values are based on a 2000 calorie diet.