• 500g ox tripe
  • 1 thumb size ginger salt
  • water for boiling
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 thick bacon slice, cut into small pieces
  • 2 chorizo de bilbao, sliced
  • 1 pack tomato paste
  • 2 cups water
  • 1 beef cube
  • 1 carrot, cut into cubes
  • 1 can garbanzos (chickpeas)
  • red bell pepper, cut into cubes
  • 1/2 cup olives (I used black and green)
  • 2 tsp sugar
  • salt and pepper to taste



  1. Using a pot or a pressure cooker, tenderize the ox tripe along with the water and ginger to remove the odor. 
  2. Drain and cut the tripe into bite size pieces.
  3. Heat olive oil in a pot. Fry the bacon until brown and fragrant.
  4. Add the garlic and onion and sauté the until the onion is translucent.
  5. Add the tripe and chorizo de bilbao, and mix well.
  6. Add the tomato paste, water, and beef cube. 
  7. Cover and simmer for 10-15 minutes.
  8. Add the garbanzos, bell pepper, and carrots. Simmer for another 3 minutes.
  9. Add the olives.
  10. Season with salt and pepper and sugar to taste.
  11. Mix well and bring to a simmer.
  12. Serve with steamed rice.