Creative Recipes Using Callos Bombs

Callos Bomb Recipes

The Callos Bomb brings the rich, hearty, and Spanish-inspired flavors of traditional Callos right into your kitchen. No complicated steps or endless seasoning needed. Made for slow-cooked dishes like ox tripe, chorizo, and garbanzos, this bomb packs depth, warmth, and boldness in every bite. Serve with rice, crusty bread, or enjoy as is. 

What You’ll Need (Per Bomb)

  • 3–4 cups water
  • 1kg Ox Tripe (cleaned)
  • 300g Chorizo (Bilbao or Blood Sausage)
  • 200g Jamón Serrano / Cured Ham / Bacon
  • 200g Garbanzo Beans
  • Optional: Bell Pepper (sliced)
  • 1 Callos Bomb

Cooking Instructions

  1. PREPARE THE TRIP: In a large pot, bring water to a boil. Add the tripe, a pinch of salt, and either:½ lemon (squeezed and dropped into the pot), or 2–3 tablespoons of vinegar. These will help neutralize the strong odor and taste from the tripe. Let it boil for 15–20 minutes, then drain and rinse under cold water. Refill the pot with water, add the tripe again, and simmer for an additional 30–40 minutes or until tender. Strain and set aside the broth—this can be used to enhance flavor later.
  2. COOK:
    Sauté the meats: In a large pot, heat olive oil over medium. Add chorizo and cook for 3–4 minutes. Stir in jamón serrano (and bell pepper if using), cook until aromatic.
    Add the bomb: Pour in 4–5 cups of broth or water. Drop in 1 Callos Bomb and stir gently to dissolve.
    Combine and simmer: Add pre-cooked tripe and garbanzos. Cover and simmer over low heat, stirring occasionally.
    4. Serve: Serve hot with crusty bread or steamed rice for a rich, comforting Spanish-inspired meal.

SERVING UP A FEAST?

Just double the ingredients for every additional 1kg of tripe!