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
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.
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