Heirloom Callos Recipe from Super Chef Day
Cooking for other people has always been a source of fulfillment. From a childhood dream to becoming a professional chef, my journey was truly a roller coaster ride. After I graduated from culinary school, I was set to take off and join the thrilling commercial kitchen brigade. But in 2008, I was diagnosed with a rare muscle condition called ALS (Lou Gehrig's). My doctor told me I had three years to live.
Twelve years later, I am still here! I have consulted for a number of restaurant start-ups and food establishments both local and regional, authored two cookbooks, opened four of my own restaurants and I became part of a food solutions company.
Super Chef Day Salonga!
Just like air and water, cooking became my sustenance. Accomplishing my dreams opened even bigger dreams for me. Opportunities came from all directions. I was doing restaurant consultancy work when I was given the chance to co-author The Malunggay Book and Making Good Money with Malunggay. Both became bestsellers and the first even won in the World Gourmand Cook Book Awards.
In 2012, my sister and I opened an American diner concept - Ted's Kitchen in Santa Cruz Laguna. We served American comfort food and childhood favorites. After a month, with the support of foodie friends, we opened a Spanish tapas bar - Tapeo in BGC, Taguig. This was followed by Spanish colonial concept restaurant, Cazuela in Ortigas, Pasig and along with foodie friends, a food-service commissary company - The Commissary Kitchen.
Ted's Kitchen eventually expanded to offer an events place (Ted's Warehouse) and subsequently the 13-cabin Ted's Bed and Breakfast. As the fire of passion continued to burn, I felt the desire to preserve my cultural values through advocating Southern Tagalog cuisine. I became more connected with my roots and opened our family ancestral house - Aurora Filipino Cuisine, named after my paternal grandmother.
The biggest challenge in fulfilling my dream was not my limitations. It was other people's limitations on what they think I can do. Like everybody else's road, there will always be bumps. Despite all the challenges, I have followed and believed in my dreams. As the world goes through this pandemic, we've only got to hold on to our faith and believe that we can always make the most of any circumstance. Pray, Love and Cook!
Mama’s Callos Recipe
Ingredients
1 kg beef tripe, sliced into 1/2 x 1-inch strip
1 pig's foot, cut into half
Water
1/2 tablespoon peppercorns
2 pcs Bay Leaf
3 tablespoons Olive Oil
1 pc white onion (medium-sized), chopped
6 cloves garlic, chopped
1 tablespoon paprika powder
1/2 c chorizo de bilbao, sliced
1 can (400g) diced tomato
1 cup garbanzos
1/2 cup green olives (pitted)
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/2 tsp salt
Procedure
1.
Clean tripe by boiling in water for 5 minutes. Remove and discard water.
2.
In a pot, place tripe and pig's foot, peppercorn and bay leaf. Add enough water to cover. Boil and simmer until tender (about 45 minutes)
3.
In a small pan, sauté onion and garlic. Cook until onions are translucent. Add paprika and cook for another minute. Remove from heat.
4.
Once tripe is tender, add onion mixture, tomato sauce and chorizo.
5.
Add the rest of the ingredients and season with salt and pepper.
6.
Simmer for another 30 minutes over low heat until sauce is reduced by 1/4.
