- 1/2 kg ox tripe
- Freshly ground Pepper
- 2 chorizo bilbao sausages, sliced diagonally
- ¼ cup extra virgin olive oil
- 1½ cups Tomato sauce
- 1 medium red capsicum, cut into 1-inch squares
- 2/3 cup pitted green olives
- ¾ cup chickpeas
- 2 cups vinegar
- 7 liters water
- 1½ kg ox hooves
- 2 tablespoons corn oil
- 1 onion, diced
- 3 cloves garlic, peeled and crushed
- 1 cup chopped tomatoes (fresh or canned)
- Salt
- Tabasco sauce (optional)
- Clean and wash ox trip in vinegar thoroughly. Rinse and brush to remove any dirt. Boil trip in 9 cups of the water for 8 minutes. Drain and discard water.
- Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.
- In a casserole, combine ox trip and ox hooves. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
- Remove meats from broth and let cool. Reserve 1½ cups of the broth.
- Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.
- Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.
- Heat olive oil in a casserole and sauté until fragrant. Add the sliced meats and sauté until lightly brown.
- Pour in tomatoes, canned tomato sauce and the reserved broth. Simmer for about 5 minutes.
- Add the chorizo, capsicum, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
- Simmer just enough for the vegetables to heat through.
Source: Pinoy Recipe
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