Ingredients

The following ingredients have 8 Servings
  • 1 pound honeycomb tripe
  • 1/4 cup vinegar
  • 3 tablespoons rock salt
  • water
  • 2 pounds ox feet, cut into pieces
  • 1 onion, peeled and quartered
  • 4 cloves garlic, crushed
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • 3 strips bacon, chopped
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 pieces Thai chili peppers, stemmed and minced
  • 5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into 1/4-inch thick pieces
  • 1 tablespoon paprika
  • 1 cup tomato sauce
  • 3 cups beef broth, reserved from boiling tripe and ox feet
  • 1 cup garbanzo beans, drained
  • 1/2 red bell pepper, seeded, cored and cut into cubes
  • 1/2 green bell pepper, seeded, cored and cut into cubes
  • salt and pepper to taste
  • 1/2 cup frozen green peas, thawed

Instruction

  • With a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe.
  • In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.
  • In a pot over medium heat, add beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 15 minutes.
  • When scum begins to rise, drain the meat in a colander and discard liquid. Rinse tripe and ox feet. Rinse pot. Place meat in the clean pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
  • When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves.
  • Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat are tender but not falling apart.
  • In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
  • Allow the meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips.
  • Cut tripe into 1-inch thick strips.
  • In a wide pot over medium heat, add bacon and cook, stirring occasionally.
  • When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened.
  • Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color.
  • Add meat from ox bones and the beef tripe. Cook for about 1 to 2 minutes, stirring regularly.
  • Add paprika and cook for about 1 to 2 minutes, stirring occasionally.
  • Add tomato sauce and 3 cups of the reserved broth. Bring to a boil. Lower heat, cover and cook until meat are fork-tender and liquid is slightly reduced.
  • Add garbanzo beans and cook until heated through.
  • Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
  • Season with salt and pepper to taste. Serve hot.