1 medium-sized ox pata (about 1 ? kilos)
1 kilo tripe (packaged: cleaned and precooked)
cup ham
2 chorizo de Bilbao
cup olive oil
1 medium-sized onion,chopped
cup tomato sauce
1 cup garbanzos
2 cups broth
3 tablespoons sherry
bay leaf
salt
1 teaspoon crushed peppercorns
1 teaspoon vet-sin (monosodium glutamate)
1 cup pimento
1 cup green olives
2 tablespoons flour
cup water

Boil the ox pata and discard water. Boil again together with tripe
until tender. Save broth. Cut pata, tripe, ham and chorizo into 1 inch pieces. Set aside.
Heat olive oil in a pan. Add onion and cook until soft, then add tomato sauce and bring to a boil.
Add the ham, tripe, ox pata, chorizo and garbanzos.When boiling, add the broth, sherry, and bay leaf.Season with salt, peppercorns and vet-sin. Add the pimento and the olives.
Thicken sauce with a little flour dissolved in small amount of water.