lbs ox tripe
tbsp olive oil
lb ox knuckles
tbsp chopped onion
g slab of bacon
tbsp minced garlic
pieces chorizo de Bilbao (garlic sausage)
g tomatoes skinned, seeded and chopped
small onion, quartered
red bell pepper, cut into strips
sticks celery, with leaves
g chick peas, boiled and skinned
6 cloves garlic
tbsp parika sprig of parsley
tsp freshly ground black pepper
g grated parmesan cheese
tripe, knuckles, bacon, sausage, quartered onion, celery,
whole garlic cloves, peppercorns and parsley in a large
pot and add sufficient water to cover. Bring to boil, then
reduce to simmer. Skim off the froth as it comes to the
sausage after 30 minutes and then the other meats as they
knuckles and cut into chunks.
tripe and bacon in a similar way.
sausage in half lenghtwise, then diagonally.
the stock and set aside.
oil into a large casserole and fry bacon to allow fat to
render, then remove bacon and drain on kitchen paper.
minced garlic, chopped onion and tomato to the pan and saute
until the liquid is reduced.
bacon. Add the other meats, red pepper strips, chick peas,
paprika, pepper and reserved stock and bring to a boil.
heat and allow to simmer for 20 mins, then stir in the cheese.
seasonings to taste.
Source: Glenda Rosales-Barretto's Flavor of the Philippines
immediately with steamed rice and other dishes. Serves 6-8.