Prep. Time  15 minutes

Cook Time  2 hours

Total Time   2 hr 15 min

Yield             6 servings


  • 1½ 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
  • ¼ lb bacon, sliced crosswise in 1 inch length
  • 1 large bell pepper, cut into thick strips
  • 1 large onions, sliced
  • ¼ cup Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon salt
  • ½ teaspoon Ground black pepper
  • 1 medium sized carrot, cubed
  • 1 teaspoon whole peppercorn
  • 4 cups water


  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. Serve hot. Share and enjoy!

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