Callos

Spanish for tripe, meat of parts of, very tough-to-digest, first or second stomach or other digestive elements of ruminating animals. The dish consists of tripe, boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.

Callos is also popular in the Philippines, being inherited from the Spanish during the World War II. It is often considered to be "poor man's food", because this is very inexpensive., it composed of stomach lining of a cow was boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.