Ingredients

• 1 tbsp of olive oil
• 1tbsp of vegetable oil
• 2.5 lbs of tripe (cleaned and tender), sliced
• 2 cloves of garlic, minced
• 1 small onion, diced
• 4 pcs tomatoes (I would suggest over-riped tomatoes are best to use for this dish)
• 1-2 tbsp paprika
• 2 pcs. chorizo de bilbao (canned or frozen is fine)
• 2 carrots, diced
• 1 can garbanzos
• 1 can red kidney beans
• 1 pc. green pepper, sliced
• beef stock
• salt and pepper to taste
• 1 can tomoto sauce

Instructions

1. Make sure that the tripe is tenderized. Otherwise put the tripe in a pot. Throw in some bay leaf, peppercorn and boil it until tender. Remove scum that gathers around the top. I also replace the water and boil it until tender. You got the drift why I said this dish needs some TLC? But don't worry, it's worth all the trouble.
2. In a saucepan, put a little oil and brown the sides of the chorizos or until firm. Set aside, when it's cool, slice it into jullienne strip, or just the way you sliced your tripe to give a uniformed look. On the same pan, add a little olive oil. Saute the garlic, onions and tomatoes. Before putting in the tripe, make sure that the tomatoes is all wilted, this may take a little over 4 minutes. Add the tripe. Give it a stir. Add the bay leaf and black pepper. Stir a little more. Add the chorizo slices. Pour the tomato sauce, then the beef stock. Let it simmer. Add the potatoes and carrots and garbanzos and red eye beans. Cook for about 4 minutes or untile they are tender. Season with paprika. Add the remaining veggies.
3. Tip: You don't want to overcook your veggies, so what I usually do is add it whem the sauce has been reduced. The sauce should be nice and sticky... and mmm good.