CLASSIC CALLOS: PAMPANGA STYLE

​This classic callos is an adaptation from the recipe of my friend, Lana. She claims she got it from her Mom, a kapampangan. 

Her Mom hails from the province where most of the restaurants serve the best authentic dishes using recipes handed down from past generations. 

I adapted the recipe and tweaked it a bit. Here is the finished product. 

                      Ingredients 

1/2 kilo beef cut in strips 

1/2 kilo ox skin cut in strips 

1 kilo tripe cut in strips 

3 tbsps olive oil 

2 tbsps paprika 

3 tbsps garlic minced 

1 big onion chopped 

2 bay leaves 

1 big star anise 

1 pc cinnamon bark

2 chorizo cut in thin rings 

1 can pimento, drained and chopped 

1 tbsp ground pepper 

2 tbsps tomato paste 

2 tbsps fish sauce 

12 pcs pitted olives halved

1 can garbanzos 

                           Procedure 

Clean ox skin and tripe with baking soda, wash and rinse well.  Keep the meat cuts as bought; it will be easier to separate pieces that become tender earlier. 

Put water enough to cover  ox skin and tripe in a pan and allow to boil. Throw water and wash meat in cold water. 

Boil water again and put the ox skin and tripe, add cinnamon bark, star anise and 2 bay leaves. Simmer until tender, takes about two hours. You can use pressure cooker, just time it well since you do not want to overcook the meats. 

When the meats turn cold enough to handle, cut into strips, about 1 1/2 inches long. 

Cut the beef in thin strips as well and sauté in a separate skillet with olive oil, garlic and onions. Continue stirring until beef changes color. Add 3 cups water and allow to boil, simmer until tender. 

On medium heat add a tbsp of olive oil in a separate container big enough to hold all the ingredients. Put in chorizo and  remove quickly when oil comes out. Set aside. 

In the same container, put in the remaining garlic and onions, the meats, paprika and fish sauce. Mix well and stir for 3 minutes. 

Add tomato paste and stir until the meats are fully coated. Add in the chorizo, garbanzos, olives and pimento. Mix well. 

The resulting mixture is thick due to the ox skin. Should you desire more sauce, just add more water and stir. Final sauce should be thick so go slow in adding water. Adjust to taste.