27/02/2026
๐๐ฎ๐น๐น๐ผ๐ โ ๐๐ฒ๐ฎ๐ฟ๐๐, ๐ฆ๐ฎ๐๐ผ๐ฟ๐, ๐๐ผ๐บ๐ณ๐ผ๐ฟ๐๐ถ๐ป๐ด! ๐ฒ๐ต๐ญ
A slow-cooked Spanish-Filipino classic made with tender beef, tripe, chorizo, and garbanzos in a rich tomato sauce. Itโs perfect with garlic rice for a truly satisfying meal.
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
1 kilo beef tripe ๐ค๐ญ๐ฆ๐ข๐ฏ๐ฆ๐ฅ
500 grams ox feet veal shanks, ๐ค๐ญ๐ฆ๐ข๐ฏ๐ฆ๐ฅ
1 1/2 cup chick peas ๐จ๐ข๐ณ๐ฃ๐ข๐ฏ๐ป๐ฐ ๐ฃ๐ฆ๐ข๐ฏ๐ด
1 cupl tomato sauce
2 chorizo de bilbao sliced
100 grams bacon (๐ด๐ญ๐ช๐ค๐ฆ๐ฅ ๐ค๐ณ๐ฐ๐ด๐ด๐ธ๐ช๐ด๐ฆ ๐ช๐ฏ 1 ๐ช๐ฏ๐ค๐ฉ ๐ญ๐ฆ๐ฏ๐จ๐ต๐ฉ)
1 bell pepper ๐ค๐ถ๐ต ๐ช๐ฏ๐ต๐ฐ ๐ต๐ฉ๐ช๐ค๐ฌ ๐ด๐ต๐ณ๐ช๐ฑ๐ด
1 onions ๐ด๐ญ๐ช๐ค๐ฆ๐ฅ
1/4 cup oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 carrot ๐ค๐ถ๐ฃ๐ฆ๐ฅ
1 teaspoon whole peppercorn
4 cups water
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
1๏ธโฃ Boil water and add onion, whole peppercorns, ox feet, and tripe. Simmer until very tender. Reserve the stock.
2๏ธโฃ Cut tripe into bite-size pieces and debone the ox feet.
3๏ธโฃ In a pan, heat oil. Sautรฉ chorizo de bilbao and bacon for 5โ8 minutes.
4๏ธโฃ Add tomato sauce and bring to a boil.
5๏ธโฃ Stir in ox feet, tripe, and 2 cups reserved stock. Simmer for 10 minutes.
6๏ธโฃ Season with salt and pepper. Add carrots and cook for 3 minutes.
7๏ธโฃ Add chickpeas and bell pepper. Simmer for 10 minutes more.
8๏ธโฃ Transfer to a serving dish and serve hot.
Rich, hearty, and loaded with collagen goodness โ perfect for comfort food lovers. ๐ฅ๐ฅฉ
