Learn our family recipes made with Molinera products.



  • 1 kilo beef tripe, cleaned and cut into pieces
  • 1 cup Molinera white wine vinegar
  • 1 whole pork trotter (foot), trimmed and cut in half
  • 2 whole onions, quartered
  • 1 head garlic, crushed
  • 3 pieces bay leaf
  • 1 tsp. salt
  • 1 tsp. peppercorns
  • 1⁄4 cup Molinera Pure Olive Oil
  • 1⁄4 kilo bacon slab, chopped
  • 1⁄4 kilo Jamón Serrano chopped
  • 1⁄4 kilo chorizo, cut in chunks
  • 1 tsp. paprika (pimenton)
  • 2 cans Molinera Natural Chickpeas
  • 1⁄4 kilo morcilla, cut into thick slices


  1. Soak the beef tripe in cold water with the white wine vinegar for 20 minutes, then rinse. Cut into 3-inch cubes. Do this even if the beef tripe bought was already clean.
  2. In a big pot, boil the beef tripe and pork trotter in salted water. After the first boil, discard the water. Rinse the meats to remove all froth and scum. Do this twice.
  3. In the same pot, put new water then add the tripe, pork trotter, onions, half of the garlic, bay leaf, salt and peppercorns. Boil for about 2 to 3 hours. When the meat is almost tender, lower the heat and let simmer.
  4. In a frying pan, fry the remaining garlic in pure olive oil. Add the chopped bacon, Jamón Serrano and chorizo. Stir in paprika. Add this to the tripe mixture and let boil for 20 minutes.
  5. Add the chickpeas and the morcilla. Simmer for 3 minutes.
  6. In serving callos, the pork trotter is discarded after cooking and is not served. It is only used for flavor and to thicken the soup. Serve with slices of French bread.

Boiling the tripe in water and vinegar only helps to clean the tripe and remove the unpleasant smell or gamey taste. Callos is a good party dish as it is quite filling and can be served to a large group of people



  • 1 kilo red, ripe tomatoes, peeled and chopped
  • 1 pc. white onion, chopped
  • 1 pc. cucumber, peeled, seeded and chopped
  • 1 pc. green bell pepper, chopped
  • 2 cloves garlic
  • 2 cups water
  • 1/3 cup Molinera Extra Virgin Olive Oil
  • 1/3 cup Molinera Red or White Wine Vinegar
  • 2 tsp. salt and pepper
  • 2 pcs. hard-boiled eggs, chopped (optional)


  1. Put the cut-up vegetables in a blender with some water. Process until smooth. Strain.
  2. Transfer the mixture to a bowl and add the rest of the water.
  3. Stir in extra virgin olive oil and red or white wine vinegar. Season with salt and pepper. If tomatoes are too sour, you can add some sugar.
  4. Cover the bowl and chill until ready to serve.
  5. Serve with chopped tomatoes, onions, green bell pepper, cucumber and croutons as garnishing. You can also add chopped hard-boiled egg as topping.


This soup is usually served during the hot summer months in Spain as it is refreshing and served cold. It is also a healthy soup because of all the fresh vegetables and the olive oil. A thicker version of Gazpacho is the Salmorejo – it is made similarly but bread crumbs are added to give the soup a thicker consistency.



  • 6 cloves garlic, chopped
  • 1⁄2 cup chopped onions
  • 1⁄4 cup Molinera Pure Olive Oil
  • 1⁄2 cup slab of bacon, chopped
  • 1⁄2 cup Molinera Chorizo, chopped
  • 1 small pc. Jamón Serrano leg-bone (optional)
  • 2 cans 400 grams Molinera Lentils
  • 2 cups water
  • 1⁄2 tsp. paprika (pimenton) salt and pepper


  1. In a casserole, fry the onions and garlic in pure olive oil. Do not allow garlic to turn brown, just golden.
  2. Add the Jamón Serrano leg and cover the casserole to “sweat” the bone.
  3. Add the chopped bacon and chorizo and cook until the fat renders or melts.
  4. Add the lentils and water. Bring to a boil until soup thickens. The fat of the Jamón Serrano leg will help thicken the soup
  5. Season with paprika, salt and pepper.


Filipinos get confused with chorizo and chistorra because they both look like Spanish- style longganisa. The difference between the two is that chorizo is cured and can be eaten uncooked while chistorra is fresh, not cured, and needs to be cooked, boiled or fried before it is eaten. The latter is actually more popular as Filipinos like ‘fried chorizo’. Chistorra is more commonly called ‘chorizo de Bilbao’ here in the Philippines, but there really is no such thing as ‘chorizo de Bilbao’ in Spain.