Ingredients: 1 1/2 lb ox feet (veal shanks), cleaned 2 lbs ox tripe, cleaned 15 ounces chick peas (garbanzo beans) 8 ounces

tomato sauce 2 pieces chorizo de bilbao, sliced 1/4 lb bacon, sliced crosswise in 1 inch length 1 large bell pepper, cut into thick strips 1 large onions, sliced 1/4 cup Extra Virgin Olive Oil (EVOO) 1 teaspoon salt 1/2 teaspoon Ground black pepper 1 medium sized carrot, cubed 1 teaspoon whole peppercorn 4 cups water Watch the cooking video: Cooking Procedure: 1. Pour water in a casserole or cooking pot and bring to a boil. 2. Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender (you may use a slow cooker or pressure cooker for this step). 3. Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use. 4. Cut the ox tripe into bite size pieces and debone the ox feet. Set aside. 5. Heat a large wok or pan then pour-in the olive oil. 6. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes. 7. Pour-in the tomato sauce then let boil. 8. Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes. 9. Add salt and pepper then put-in the carrots. Simmer for 3 minutes. 10. Put-in the chick peas and bell pepper then simmer for 10 minutes. 11. Transfer to a serving dish. 12. Serve hot. Share and enjoy!