INGREDIENTS:
- 2 tablespoon virgin olive oil
- 1 tablespoon minced garlic
- 1 med white onion
- 2 pcs. chorizo bilbao
- 2 lbs. ox tripe, boiled and sliced
- 1 large potato
- 1 large carrots
- 1 large bell pepper
- 1 tablespoon sliced green olives
- 3 cup tomato sauce
- 2 tablespoon tomato paste
- Spanish Paprika, Salt & Pepper to taste
- Saute onion and garlic till golden brown using the olive oil.
- Add the cut ox tripe and chorizo bilbao.
- After few minutes add the carrots, potatoes and bell pepper.
- Add the slices of green olives, 1/2 cup of water, tomato paste and tomato sauce.
- Season with salt, pepper & paprika.
- Cover and simmer for 10 minutes.
- Remove from heat and serve.
Source: Casa Baluarte
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