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CallosSpicy Tripe Casserole

This savory stew is made of beef tripe and chorizo de bilbao, flavored with Mama Sita’s Caldereta Mix, and traditionally served with olives.

Cooking Time: 3:15 hr(s)

Serves: 8-10

Main Ingredients: Beef

Cooking Style: Stewed

Collection: Salo-salo

Difficulty: Intermediate


  1. Boil tripe in water. Discard stock.
  2. Combine the tripe and ox feet in a casserole. Add water and bring to a boil. Lower the heat and simmer until very tender.
  3. Remove the gelatinous part of the ox feet from the bone and slice into 1 inch by ½ inch pieces. Cut the ox tripe the same ways. Set aside the bones for a future use.
  4. Heat oil in a sauce pan and sauté the garlic, onion, beef, potatoes, carrots and chorizo.
  5. Pour in 3 cups broth and bring to a boil. Add the Mama Sita’s Caldereta Mix and continue cooking until the potatoes and carrots are tender.
  6. Add the tomato paste, bell peppers, chickpeas and Vienna sausage and Mama Sita’s Achuete Powder, mix well and bring to a boil.
  7. Lower the heat and continue cooking until sauce thickens. Serve immediately.





1 pouch

50 g

Mama Sita’s Caldereta Mix

2 tsp

10 g

Mama Sita’s Achuete

1½ cup

250 g

Beef tripe, cleaned

2.2 lbs

1 kg

Beef hocks (or ox feet)

6 cups

1.5 L

Water, for boiling

3 tbsp

45 ml


1 tbsp

15 g

Garlic, crushed

1 pc

60 g

Onion, sliced

½ cup

125 g

Potatoes, diced

½ cup

125 g

Carrots, diced

1 pc


Chorizo (Spanish paprika sausage), sliced diagonally into ¼” thick (optional)

1 can

226 g

Vienna sausage, beef or chicken, cut crosswise into ¼" thick pieces

1 pc

50 g

Green bell pepper, diced

1 can

200 g

Garbanzos (chickpeas)

4 tsp

20 g

Tomato paste

See Also:

Cooking Style: Stewed