bacon piece

Callos in Tomato Sauce

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  • 2.2 lbs ox tripe
  • 2 tbsp olive oil
  • 1 lb ox knuckles
  • 2 tbsp chopped onion
  • 250 g slab of bacon
  • 1 tbsp minced garlic
  • 2 pieces chorizo de Bilbao (garlic sausage)
  • 200 g tomatoes skinned, seeded and chopped
  • 1 small onion, quartered
  • 1 red bell pepper, cut into strips
  • 2 sticks celery, with leaves
  • 400 g chick peas, boiled and skinned
  • 6 cloves garlic
  • 2 tbsp parika sprig of parsley
  • 1 tsp freshly ground black pepper
  • 50 g grated parmesan cheese


  • Place tripe, knuckles, bacon, sausage, quartered onion, celery, whole garlic cloves, peppercorns and parsley in a large pot and add sufficient water to cover. Bring to boil, then reduce to simmer. Skim off the froth as it comes to the surface.
  • Remove sausage after 30 minutes and then the other meats as they become tender.
  • De-bone knuckles and cut into chunks.
  • Cut tripe and bacon in a similar way.
  • Cut sausage in half lenghtwise, then diagonally.
  • Strain the stock and set aside.
  • Pour oil into a large casserole and fry bacon to allow fat to render, then remove bacon and drain on kitchen paper.
  • Add minced garlic, chopped onion and tomato to the pan and saute until the liquid is reduced.
  • Replace bacon. Add the other meats, red pepper strips, chick peas, paprika, pepper and reserved stock and bring to a boil.
  • Reduce heat and allow to simmer for 20 mins, then stir in the cheese.
  • Adjust seasonings to taste.

Source: Glenda Rosales-Barretto's Flavor of the Philippines

Serving suggestions
Serve immediately with steamed rice and other dishes. Serves 6-8.