Filipino cuisine is full of Spanish influences, no doubt owing to the more than 300 years of Spanish colonization of the Philippines.
One of its legacies is Callos, a hearty stew made with ox tripe, ox feet, Spanish sausage chorizo de bilbao, chick peas and peppers, slow-cooked in an herb- and spice-infused tomato sauce.
Callos’ roots go all the way back to Callos ala Madrilena, which, similar to many stews of this style, actually had humble origins. In fifteenth century Europe, tripe was quite inexpensive, making it quite accessible to the more common folk. It does require intensive cleaning and a long cooking time, making it quite impractical for today’s home cooks and working moms to make.
Fortunately, Mr. Cochinillo, the man and the establishment behind the succulent roasted baby pigs known as cochinillos del cielo, offers Callos among other items in his for-pick-up menu. The callos is vacuum-packed prior to freezing: by removing air from its storage bag preserves the color, texture and flavor of the dish.
Mr. Cochinillo does have strict instructions on reheating his callos so you can enjoy it at home:
- Defrost the package but don’t use the microwave to thaw it.
- In a pot, put one or two tablespoons of pure olive oil.
- Saute the defrosted content of the package over low heat until it boils.
This small package of Callos priced at Php700 is good for two people. A larger pack good for six to eight people is priced at Php2,500.
Other frozen, vaccum-packed items available from Mr. Cochinillo include:
- Mr. Cochinillo’s Fabada (infused with cochinillo): Php600 for regular (good for 2 people) | Php2,000 for large (good for 6 to 8 people)
- Rabo del Toro: 2,500 (good for 6 to 8 people)
- Cochinillo del Cielo: Php800 (good or 2 people)
To order your Callos from Mr. Cochinillo:
Step 1: Fill out the online order form or call +63 2 6330043, +63 2 9524102 or +63 917 545 4888.
Step 2: After receiving a confirmation message via email or phone, deposit payment to Carlos V De Guzman | BPI | Account Number # 2900-0063-84. Afterwards, email a copy of your deposit slip to firstname.lastname@example.org.
Step 3: Go to the pick-up location – No 5 Parakeet Street corner Swallow Drive, Green Meadows Subdivision, Quezon City – at the specified time to ensure the crispiness of the skin and tenderness of the meat of your cochinillo. Be sure to bring the deposit slip when you claim your order.
Disclosure: I received the package of frozen Callos as a giveaway when I attended the Bloggers’ Night hosted by Mr. Cochinillo.