- 250 g beef/ox tripe
- 250 pata slice
- 15 ml white vinegar
- 2 medium white onions
- 1 head garlic
- 2 bay leaves
- 6-10 black peppercorns
- 150 grams chorizo de bilbao
- 150 grams vienna sausage
- 45 grams tomato paste
- 500 ml tomato sauce
- 1 tsp Spanish paprika
- 1 can garbanzo beans
- 50 ml olive oil
- salt and pepper
- fish sauce
- Clean the tripe under cold running water, then rinse thoroughly. Cut into pieces approximately 3-square inches.
- Coarsely chop 1 onion. Peel all garlic cloves and chop.
- In a large heavy bottom frying pan or pot, place tripe and pata. Cover with water and bring to a boil. Allow to boil for 1 minute. Pour off the water and froth or scum that formed.
- Add water to cover tripe in same pan. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves and peppercorns in pot. Bring to a boil, then reduce heat. Simmer for 3 hours until tender.
- Finely chop the remaining garlic and the onion. Cut the vienna sausages into thin circle. Slice the chorizo de bilbao into bits.
- Sauté onion, garlic, vienna sausage and chorizo in olive oil for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the tripe. If using garbanzo beans, add them now and simmer for 15-20 minutes.
- Put salt, pepper and fish sauce to taste.
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