Tomorrow is Mother’s Day and though this is not a genuine Filipino tradition, we celebrate it nonetheless. This could be a time for families to gather and what better time there is to display your cooking skill or offer something to your mother.
And so here’s our dish for the weekend.
Callos or bendunggo – ox tripe stew. The recipe brought by the conquistadors to our shores. This does not belong to haute cuisine, though.
It is said that Chamber 2 and 3 of a cow’s stomach are best for callos.
But am not picky about it. No need to quiz the local butcher “ano nga numero nga tiyan ni?”
Here’s a rollcall of our ingredients: 1 kilo ox tripe (get it from the grocery butcher shop. It has been cleaned and rid of the funky smell already. So if you’re new to this, there’s no need for the apog stuff, which is quite taxing)
Half kilo potatoes (or depending on your preference)
Fresh chili if you want it hot
This is the toned down version of the dish. Hence, no chorizo bilbao like in the classic version. We are not also adding pata to make the soup thicker. But feel free to use them if you like.
Clean the tripe over running water.
Boil in a pressure cooker for at least an hour or until tender.
While the boiling thing is going on, I usually saute the carrots and the potatoes so there’s a little searing action on the vegetables.
Add the chick peas to the callos pot, let the vegetables dive in. Add the tomato sauce then season to taste.
Here are the other ewww! food. Street food that some people call “dirty.” But again, we are not featuring haute cuisine – that snobbish, elitist cooking that puts food away from the table.