Classic Callos Recipe

Celebrate our Spanish culinary heritage with this amazing Classic Callos recipe!

Classic Callos Recipe

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Preparation Time

25 mins.

Cooking Time

2 hrs. and 20 mins.

Serving Size



  • 1 kg beef tripe, cleaned and sliced
  • 5 cups water
  • 1/2 Tbsp peppercorn
  • 1 tsp salt
  • 2 pcs bay leaf/laurel leaf
  • 3 Tbsp olive oil
  • 3 Tbsp garlic, crushed
  • 2/3 cup onion, red, sliced
  • 1/4 cup chorizo de bilbao, sliced
  • 1 1/3 cups carrot, sliced
  • 1 cup garbanzos, cooked
  • 1/2 cup green olives, pitted
  • 2 Tbsp red wine or mompo
  • 1 can sausage, vienna (225g), drained and sliced
  • 1/4 cup bell pepper, red, cut into strips
  • 1/4 cup bell pepper, green, cut into strips
  • 1/2 tsp salt
  • 1/4 tsp pepper, black
  • 1/3 cup cheese, grated


1. Boil tripe in enough water for 5 minutes to remove the scum. Drain and discard the broth.
2. Boil again in 5 cups water with peppercorn, salt, and laurel for 1 hour and 30 minutes or until tender. Drain. Reserve broth.
3. Sauté garlic, onion, tripe, chorizo, and carrot in olive oil for 3 minutes. Add DEL MONTE Original Style Tomato Sauce, 1 1/2 to 2 cups broth and remaining ingredients except cheese.
4. Bring to boil. Cover and simmer for 10 minutes, stirring occasionally. Add cheese. Allow to simmer until cheese is incorporated. 

Lusog Notes

This dish is high in vitamin A that helps protect one from infections and maintains healthy skin. It also has calcium that helps build bones and teeth and helps keep them strong.

Chef's Tip

Boiling the tripe for the first time is not meant to cook the tripe. It is meant to blanch the meat and remove any impurities and unpleasant smell from the tripe.

Cooking Skills Needed

  • Sautéing
  • Simmering
  • Slicing

Cooking Tools Needed

  • Bowls
  • Knife
  • Pot
  • Chopping Board
  • Measuring Cups
  • Spatula
  • Colander
  • Measuring Spoon
  • Tongs

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