Ingredients

• 1 pound honeycomb tripe
• 1/4 cup vinegar
• 3 tablespoons rock salt
• water
• 2 pounds ox feet, cut into pieces
• 1 onion, peeled and quartered
• 4 cloves garlic, crushed
• 1 teaspoon peppercorns
• 2 bay leaves
• 3 strips bacon, chopped
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 2 pieces Thai chili peppers, stemmed and minced
• 5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into 1/4-inch thick pieces
• 1 tablespoon paprika
• 1 cup tomato sauce
• 3 cups beef broth, reserved from boiling tripe and ox feet
• 1 cup garbanzo beans, drained
• 1/2 red bell pepper, seeded, cored and cut into cubes
• 1/2 green bell pepper, seeded, cored and cut into cubes
• salt and pepper to taste
• 1/2 cup frozen green peas, thawed