Ingredients:
2 Tbsp Dona Elena Pure Olive Oil 3 pcs Chorizo bilbao, diced
1 pc Ham bone
1 cup Chinese ham meat, diced
1 pc Ox pata, cooked and diced
1 cup Ox tripe, diced
4 pcs Garlic cloves, chopped
1 pc Onion, chopped
1 pc Red bell pepper, seeded and diced
1 pc Bay leaf
1 ½ cup White kidney beans, cooked
1 pc Potato, medium size, diced
2 cup Shredded cabbage
Procedures:
1.1. Heat the olive oil in a pan and sauté the garlic, onions and red bell peppers.
2.2. Add the chorizo, ham, pata and tripe and stir until the chorizo starts to render its color.
3.3. Pour the stock that you used for simmering the pata and tripe. You need about 8 cups.
4.4. Bring the mixture to a simmer then add the ham bone and bay leaf. Bring to a boil and simmer in low heat for 1 hour or until the broth is flavored with the bone, covered.
5.5. Add the remaining ingredients then simmer once more for about 10-15 minutes.
**62% less bad fat or saturated fat when cooked with PURE OLIVE OIL instead of veg. oil
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