1 kg Oxtail, cleaned
2 kg Ox tripe
1 kg Beef knuckles
3 pcs Bay leaves
3 Tbsp Dona Elena White wine
½ cup Dona Elena Pure Olive Oil
1 head Garlic, minced
2 pcs white onion, medium size, chopped
8 pcs Chorizo de bilbao, sliced diagonally
1 can Red bell pepper, sliced
250 ml Tomato sauce
1 can Garbanzos
To taste salt and pepper
Procedure:
1.1. Place the meats in a stock pot and cover with water. Put in the wine and bay leaves and bring to boil, then to a simmer until meats are fork tender.
2. 2.Remove the meats from the stock and dice into bite size pieces.
3.3. In a sauce pan, heat the olive oil and sauté the onions and garlic. Add the bell peppers.
44. .4. Sauté the chorizo then add the meats.
5.5. Add the tomato sauce and some stock and simmer until mixture gets thick. Just add stock if needed.
6.6. Add the garbanzos and simmer until tender.
7.7. Season with salt and pepper to taste. Then, serve hot.
**63% less bad fat or saturated fat when cooked with OLIVE OIL instead of veg. oil
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