callos with brats stew sauce

2-3 lbs ox tripe
salt and pepper
2 tbsp. oil
several cloves of mashed garlic
1 large white onions
6 chorizo de bilbao, sliced thinly
2 potatoes, cubed
2 carrots, cubed
1 cup chick peas
2 red bell peppers
1 small can of tomato paste
2 heaped tablespoons wholegrain mustard
500 ml or 2-3 cups of beef broth
1 med can or 400g chopped tomatoes

Season tripe with salt and pepper.
Put in a pot, add enough water to cover.
Bring to a boil; lower heat and cook covered for one and a half hours or until tender.
Drain and cut ox tripe into 1 inch squares. Reserve water.

In a pot, heat vegetable oil.
Add garlic, onion and the chorizo de bilbao. Saute until onion is translucent.
Add in potatoes, carrots, chick peas and red peppers.
Add tomato paste, mustard and chopped tomatoes; stir together until coated.
Pour beef stock and 2 cups of tripe water.
Add the ox tripe.
Bring to a boil, then simmer for 45 mins. or until veggies are cooked.

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