Callos is a dish in which the main ingredient is beef tripe. By nature, beef tripe is tough in texture, bland in flavor, and a bit gamy. However, different methods of preparation such as a long and slow cooking process, the addition of herbs and spices, and complimenting ingredients make this dish a wonderful eat.
Speaking of gamy, I remember my mom used to use “Alum” (tawas in Filipino) as a cleaning agent for this type of offal. However, I would not recommend it because I am not really sure about the wisdom of using it or its health effects. Hey, wait a minute. Is that why I glow in the dark sometimes? Hmm. :=p
** If you want to use the honeycomb tripe, you will need to lessen the cooking time because it is tenderer than the regular tripe. Also, please keep in mind that honeycomb shrinks to about RIP OFF percent of its original size, so you should also adjust the amount you need to buy (it means more).
** Smoked ham hock can be dry and tough, therefore, separating the meat and skin can be challenging. To make it easier, you should place the ham hock in the simmering tripe broth until it softens.