From the Spanish colonial era, this savory stew of ox tripe is flavored with chorizo de bilbao and traditionally served with olives.
½ cup Virgin olive Oil
2 tablespoon minced garlic
1 large White Onions
1/2 lb. Chorizo Bilbao
2 lbs. Ox Tripe, boiled and sliced
1 lb pork hock, boiled and sliced cubes (optional)
2 cup Chicken Stock
1 large Potato
1 large Carrots
1 large Bell Pepper
1 tablespoon Sliced Green Olives
3 cup tomato sauce
2 tablespoon tomato paste
1 tall can Pork & Beans
Spanish Paprika, Salt & Pepper
Cooking Direction:
Saute onion and garlic till golden brown using the olive oil. Add the cut ox tripe, cut pork hock and chorizo bilbao. After few minutes add the carrots, potatoes and bellpepper. Add the slices of green olives, tomato paste, pork & beans, tomato sauce and the chicken stock. Season with salt, pepper & paprika. Cover and simmer for five minutes. Remove from heat and serve.

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