Prep time
Cook time
Total time
Serves: 6
  • 500 g Ox Tripe, precooked, cleaned and cut into 1.5 x .5 in strips
  • 1 small pork leg, cut into sections
  • 3 pcs chorizo, sliced
  • 1½ cups chickpeas, cooked
  • 2 red capsicums, cubed
  • ½ cup tomato paste
  • 4 pcs tomatoes, diced
  • 5 cups of beef stock
  • 3 tbsp soy sauce
  • 1 tbsp paprika
  • 1 whole garlic, minced
  • 1 whole red onion, chopped
  • 3 pcs bay leaf
  • freshly ground black pepper
  • fish sauce
  • fried garlic
  • olive oil
  1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.
  2. Add pork then brown on all sides.
  3. Add tomatoes and 4 cups of beef stock. Bring to a boil and slowly simmer for 1 hrs. Add more beef stock if necessary.
  4. Remove the pork leg, separate the bones and slice meat into strip. Place meat and bone back into the pot.
  5. Add the tripe, chorizo, tomato paste, bay leaf, chickpeas, soy sauce, paprika and simmer in low heat for 30-45 more minutes or until meat is really tender.
  6. Remove the bone then add capsicums, season it with fish sauce and simmer for 10 more minutes.
  7. Serve and top with fried garlic.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at