Filipino Style Callos

Filipino Style Callos

Well, hello and kumusta (how are you) our dear GG readers. If you will all notice, I have been writing at least once a week for GG now. Julie had asked that I share Philippine dish, desserts and travel stories. This will bring more and diverse experiences to her favourite and well-loved audience. That’s YOU! So I (try to) present to you…Filipino style Callos.


Callos Portrait

Today’s dish is a Christmas special to some. It is also a menu item in Filipino-Spanish restaurants and served in special occasions. Many Filipino families look forward to sighting this dish on their Noche Buena setup.


Bowl & Ingredients

The first time I sampled Callos I was in Cloud 9. The second time I elevated to heaven. Now that I am the one making this dish and you know I am just starting to cook then it would be best to descend to the ground for now. So please stay with me till I serve my first Callos.

Filipino style Callos

Filipino Style Callos

I’m sure you will all agree that the key to most meat dish is for diners to appreciate food sans the battle against chewing tough meat. Again I was doing the traditional method of slow cooking so it took long hours to tenderise. Achieving the tenderness and all, it was absolutely worth it!

Filipino style Callos bowl

Filipino style Callos bowl

My mom loves some of the flavours of Spain like Paella and Arroz a la Valenciana. So for her 66th birthday, I made Callos. The moment I had a closer look at the ingredients I felt challenged. But because I truly loved the dish in two separate dining encounters, there was no turning back.


Callos Ingredients

Depending on what method you use for tenderising the meat, the cook time will vary in the below recipe. This is the Callos, Filipino style. The original Spanish dish has Serrano ham instead of bacon and the addition of morcilla or blood sausage. Some will have saffron, too.

Filipino-style Callos
Recipe Type: Main, entree
Cuisine: Filipino, Spanish
Author: Alesah
Serves: 8-10
Inspired by the recipe book Flavors of the Philippines
  • 1 kilo ox tripe, cleaned
  • 1 kilo ox knuckles or feet, cleaned
  • 250 g slab of bacon
  • 2 pieces chorizo Bilbao (garlic sausage)
  • 1 small onion, quartered
  • 2 sticks celery, with leaves
  • 6 cloves garlic
  • 1 Tbsp black peppercorns
  • sprig of parsley
  • 2 Tbsp olive oil
  • 2 Tbsp chopped onion
  • 1 Tbsp minced garlic
  • 200 g tomatoes, skinned, seeded and chopped
  • 200 g can pimientos, cut into strips
  • 400 g chick peas, boiled and skinned
  • 2 Tbsp paprika
  • 1 tsp freshly ground black pepper
  • 50 g grated parmesan cheese
  1. Place the tripe, knuckles, bacon, sausage, quartered onions, celery, whole garlic cloves, peppercorns and parsley in a large pot and add sufficient water to cover.
  2. Bring to the boil and reduce to a simmer and skim off froth as it comes to the surface. Remove the sausage after 30 minutes and the other meats, including tripe, as they become tender. Debone the knuckle and cut into chunks. Cut tripe and bacon in a similar way. Cut sausage in half lengthwise, then diagonally. Strain the stock and set aside.
  3. Pour the oil in a large casserole and fry bacon to allow fat to render, then remove bacon and drain on kitchen paper. Add the minced garlic, chopped onion and tomato to the pan and sauté until the liquid is significantly reduced, then replace bacon, add the other meats, pimiento, chick peas, paprika, pepper and 1 liter reserved stock and bring to the boil.
  4. Reduce heat and simmer for 15-20 minutes. Stir in the cheese and adjust seasonings to taste. Serve immediately.

My 6-year old nephew, Leik, was so excited to try it. He said that the smell filling the house had his stomach rumbling constantly. He did try it. I suddenly felt some tension build-up. Kids mostly don’t lie. And this kiddo is cheeky enough to say how he honestly feels about things. My one-boy verdict? I got a thumbs-up sign plus a huge grin after! I didn’t catch that “thumbs-up” moment. It happened all too fast and he went back to playing. Oh well…


Leik First Taste

Beef tripe, “callos” in Spanish is a traditional dish in Madrid. It has been served in taverns and family dining tables for centuries. I assure you will all enjoy today’s dish. A Spanish viand with a Filipino twist!


Final Image Callos & Wine

Hi Alesah,

I am so pleased that you agreed to share some delicious Filipino recipes and restaurants with our Gourmet Getaway readers. I love learning a more about the Philippines and the rich food history of your country. So please that Leik enjoyed the dish. Children don’t lie! ESPECIALLY about food 😉  

Thanks j





Gourmet Getaways

About Alesah Villalon

I used to chase life as one would chase targets in their calendar years. Until someone came to say, "Do more of the things that you love, and share that love with others!" Now I'm slowing down a bit.

I try to write. I try to shoot beautiful images of places I love. I try to share wholeheartedly the things that I enjoy.

I hope you can share with me all the pleasures that life has to offer through my stories.

Contact me at


  1. What a wholesome and delicious dish! It looks really colourful 😀
    Is there a vegetarian version I could try?

    Choc Chip Uru

    • Hi Uru and Anna. It is delicious. Since it is packed with meaty ingredients, I Googled for both of you and found this: Vegan Callos consists of gluten, tomatoes, roasted bell peppers, garbanzos, olives.

  2. Wow I’ve never cooked with ox before but this looks so yummy. Love all the different flavours and colours! xx

  3. So many delicious layers of flavor in this dish! It sounds terrific!

  4. Sounds like a really hearty feed, although, not gonna lie…. the tripe does make me nervous. Would you suggest a Cab Sauv wine with this meal? Like Uru, id be keen to know if there was a vego option. Thanks for sharing some traditional Filipino foods, its awesome to learn about other cultures through their tukka.

    • Thanks, Anna! This is mostly a special occasion dish, so to me the tripe is fine. I am not a wine expert. I read different matches for offal. Tricky because this dish is not just offal. It is a beef-based stew with so many ingredients in it. I also Googled for you – Vegan Callos consists of gluten, tomatoes, roasted bell peppers, garbanzos, olives. Hope this helps! Thanks for stopping by!

  5. You’re welcome, Julie! Thank YOU!

  6. My husband would love all the wonderful layers of this dish, thanks for sharing!

  7. Bonjour et kumusta Alesah! Je connais ce plat! C’est un plat traditionnel de Madrid en Espagne. Il ne pas très beau à regarder mais il est exquis ! Bon weekend Alesah et j’espère que tu as passé un excellent anniversaire !

  8. I love the idea of this dish, looks amazing, pinned!

  9. I appreciate your loving preparation of this. The only way I’ve ever eaten tripe is in pho so I’m very excited about this recipe!

  10. I didn’t know this dish was enjoyed during the Christmas time. I love holiday dishes! I just had oxtail soup but never cooked ox knuckles or feet before. Looks hearty and delicious!

  11. Hi Alesah,

    I am good. Kumusta! 😀 (Learnt a new word today – woohoo!) Love learning about Filipino food, and this dish/recipe looks like a delicious classic. Love the idea of eating/cooking ox knuckle/feet too – yum! Thanks for sharing this. Best wishes! 🙂

  12. Thank you for sharing this traditional recipe with us 🙂

  13. Delicious I will try for lunch this week. thanks for sharing this wonderful dish.

  14. I’ve never had this kind of dish before – I’d love to try it!

  15. I love everything about this dish…so hearty and full of flavours and colours!

  16. This looks amazing! And, so fresh.

  17. Thanks for sharing your callos recipe. Will try it this weekend.

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