March 28, 2012

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CALLOS (TRIPE AND SAUSAGE WITH CHICKPEAS)

Callos Ingredients:
500g (1 lb) ox tripe
500ml (2 cups) vinegar
7 liters (28 cups) water
750g (1 1/2lb) ox hooves
2 tbsp corn oil
2 chorizo sausages, sliced diagonally into 1-cm (1/2-in) pieces
60 ml (1/4 cup) extra virgin olive oil
1 small onion, diced
3-4 cloves garlic, peeled and crushed
250ml (1 cup) chopped tomatoes (fresh or canned)
375ml (1 1/2 cups) canned tomato sauce

November 20, 2008

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PAKLAY

PAKLAY INGREDIENTS
1 small pineapple (half-pipe), slice into cubes
1 kilo tripe (goto or callos), sliced into 2-inch strips, boiled in vinegar, salt and water
stock form the boiled goto
6 pcs. starfruit (balimbing), thinly sliced
5 small tomatoes, chopped
3 onions, sliced
1 thumb-size giner, sliced
1 head garlic, minced
bay leaveas
whole peppercorns
achuete water (1/2 cup achuete mixed in 1 cup water)
1 small bamboo shoot (labong), sliced, boiled then drained
cooking oil