Because ox tripe usually requires a lot of cleaning and long, slow cooking, I seldom cook Callos at home. The few times I cooked Callos, it was a big hit (except for my mother who loves to critique my cooking :P). My favorite Callos is at Casa Armas. More than a decade ago when Casa Armas first opened in Ermita, we would brave the terrible traffic to get there just to eat Callos. This Callos, however, is not from Casa Armas but from Almon Marina, one of my favorite stops at Megamall. This was my dinner the other night when I was in the mall to pay some bills and it rained, and I forgot to bring an umbrella.
Callos is a quintessential Spanish dish, a rich stew of ox tripe flavored with chorizo de bilbao, white wine, ham, and olives. I love to pair this dish with crusty bread.