1 1/2 lb ox feet (veal shanks), cleaned
2 lbs ox tripe, cleaned
15 ounces chick peas (garbanzo beans)
1 can tomato paste
2 pieces chorizo de bilbao, sliced
1/4 lb bacon, sliced crosswise in 1 inch length
1 large onions, sliced
1/4 cup Extra Virgin Olive Oil
1 teaspoon salt
1/2 teaspoon Ground black pepper
1 teaspoon whole peppercorn
4 cups water or the broth from the ox feet
Boil ox feet and tripe, season with whole peppercorn and onion until tender. I used a pressure cooker.
Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the ox feet/tripe stock aside for later use.
Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
Heat a large wok or pan then pour-in the olive oil.
Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
Pour-in the tomato paste then let boil.
Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and tripe ) then simmer for 10 minutes.
Add salt and pepper. Simmer for 3 minutes.
Put-in the chick peas then simmer for 10 minutes.