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Callos Recipe

240'
Avg. price
38
A Spanish-Filipino recipe that makes a hearty meal bursting with flavors from ox tripe, chorizo, vegetables, and spices on a thick tomato-based stew.

Not included in this recipe

Treenut
Peanuts

Servings

- 10 +
2 kilograms calf’s feet, cut into pieces and blanched
calf’s feet, cut into pieces and blanched
Bao Tử Heo
1/2 kilogram honeycomb ox tripe, cut into pieces and blanched​ twice​
honeycomb ox tripe, cut into pieces and blanched​ twice​
Vegetable Oil
2 tablespoons Olive Oil
Olive Oil
Tỏi
6 cloves garlic, minced
garlic, minced
Hành Đỏ
1 piece onion, chopped
onion, chopped
1 piece Chorizo de Bilbao, sliced
Chorizo de Bilbao, sliced
1/2 cup Tomato Paste
Tomato Paste
176957
2 pieces Bay Leaf
Bay Leaf
1/4 cup pitted black olives, sliced
pitted black olives, sliced
175187
1/4 cup red bell pepper, diced
red bell pepper, diced
179334
1/4 cup green bell pepper, diced
green bell pepper, diced
1/2 cup canned chick peas (garbanzos), rinsed
canned chick peas (garbanzos), rinsed
MAGGI® Magic Sarap
2 sachets 8g MAGGI® Magic Sarap®
8g MAGGI® Magic Sarap®
Tiêu
1/4 teaspoon Freshly ground pepper
Freshly ground pepper
Đường Vàng
2 tablespoons Brown Sugar
Brown Sugar
177494
1 tablespoon minced parsley
minced parsley
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Energy 450.96 kcal
Fat 26.98 g
Saturated Fat 7.53 g
Carbohydrates 18.73 g
Sugar 6.56 g
Fiber 3.7 g
Protein 33.63 g

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Nutritional facts per serving
22%
Daily Value  
450
Kcal/serving
View details on nutritional information

Instructions

SIMPLY GOOD TIP

Try serving Callos with toasted bread instead of rice.

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