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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

Cooking Procedure:

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.


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