Beef Callos con Garbanzos
  • 1kg Ox Tripe (cut lengthwise into 2 inch pieces)
  • 3 pcs Laurel leaves
  • 1 tbsp Peppercorn
  • 1 Green Bell pepper (quarter cut)
  • 1 can of Dolce Vita Chick Peas (drained)
  • 1 whole Onion (chopped) 🧅
  • 2-3 tbsp Dolce Vita Pure Olive Oil
  • 8 cloves Garlic (minced)🧄
  • 1/4 cup of Dolce Vita Black Olives (sliced & drained)
  • 1/2 cup of Dolce Vita Green Olives (pitted & drained)
  • 1/4 cup of Mazza Tomato Paste
  • 150 ml Pigiato White Cooking Wine
  • 4pcs of Chorizo
  • Ginger
  • Hot sauce
  • Chilies (the one used for Sinigang)
  • Salt and pepper 🧂

Let's first prepare the tripe.

Step 1: Soak the Ox Tripe in a brine solution for 5 mins

Step 2: Wash the tripe then soak it again in 50ml Pigiato White Cooking Wine for another 5 mins

Step 3: Wash it once more

Step 4: Sauté the tripe in Dolce Vita pure Olive Oil, Laurel leaves, peppercorn and the leftover Pigiato White Cooking Wine.

Step 5: Let it simmer for 3-4 hours then strain it once it's tender. Make sure to save the soup stock you get from boiling the tripe


Step 1: Fry the chorizo in some Dolce Vita Pure Olive Oil. Once it's cooked, set it aside

Step 2: Sauté the garlic, onion, half of the green bell-pepper and the softened tripe.

Step 3: Put in the Mazza Tomato Paste and let it simmer for 3-5 mins

Step 4: Place in the soup stock from earlier and add salt and pepper to taste.

Step 5: Throw in your chilies and hot sauce if you want to add some heat to the dish. Give it a good mix.

Step 6: Finally, add the Dolce Vita Chick Peas, Dolce Vita Black Olives (sliced), Dolce Vita Green Olives (pitted) and the remaining bell-pepper to the stew.

Step 7: Serve and enjoy!

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