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+ servings

Callos Recipe

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Spanish
Keyword: callos, Callos Recipe
Servings: 6
Calories: 1595kcal
Author: Vanjo Merano


  • 1 1/2 lb ox feet veal shanks, cleaned
  • 2 lbs ox tripe cleaned
  • 15 ounces chick peas garbanzo beans
  • 8 ounces tomato sauce
  • 2 chorizo de bilbao sliced
  • 1/4 lb bacon sliced crosswise in 1 inch length
  • 1 bell pepper cut into thick strips
  • 1 onions sliced
  • 1/4 cup extra virgin olive oil EVOO
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 carrot cubed
  • 1 teaspoon whole peppercorn
  • 4 cups water


  • Pour water in a casserole or cooking pot and bring to a boil.
  • Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender (you may use a slow cooker or pressure cooker for this step).
  • Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.
  • Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
  • Heat a large wok or pan then pour-in the olive oil.
  • Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
  • Pour-in the tomato sauce then let boil.
  • Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.
  • Add salt and pepper then put-in the carrots. Simmer for 3 minutes.
  • Put-in the chick peas and bell pepper then simmer for 10 minutes.
  • Transfer to a serving dish.
  • Serve hot. Share and enjoy!



Serving: 6g | Calories: 1595kcal | Carbohydrates: 26g | Protein: 12g | Fat: 161g | Saturated Fat: 83g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 58g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 743mg | Potassium: 506mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2515IU | Vitamin C: 31mg | Calcium: 62mg | Iron: 3mg