Ingredients

2 kg calf’s feet, cut into pieces and blanched

½ kg honeycomb ox tripe, cut into pieces and blanched twice

2 tbsp olive oil

6 cloves garlic, minced

1 pc onion, chopped

1 pc Chorizo de Bilbao, sliced

½ cup tomato paste

2 pcs bay leaf

¼ cup sliced pitted black olives

¼ cup diced red bell pepper

¼ cup diced green bell pepper

½ cup canned chick peas (garbanzos), rinsed

2 sachets 8g MAGGI MAGIC SARAP®

¼ tsp freshly ground pepper

2 tbsp brown sugar

1 pack

Steps

STEP 1

Simmer calf’s feet in water until very tender (approximately 3 – 4 hours). Add water as needed. Strain and set aside to cool. Remove bones and cut skin and collagen (litid) into small pieces. Reserve 6 cups of stock for sauce. (4h)
STEP 2

Simmer ox tripe until tender. Strain and discard liquid. (2h)
STEP 3

Sauté garlic, onion, chorizo, tomato paste and bay leaf in olive oil. Pour 6 cups of reserved stock and simmer. Add calf’s feet, ox tripe, olives, bell peppers and chickpeas. Simmer for another 30 minutes. (45mins)
STEP 4

Season with MAGGI MAGIC SARAP®, pepper and sugar. Stir in NESTLÉ All Purpose Cream. Transfer into a serving bowl and serve. (10mins)

STEP 1

Simmer calf’s feet in water until very tender (approximately 3 – 4 hours). Add water as needed. Strain and set aside to cool. Remove bones and cut skin and collagen (litid) into small pieces. Reserve 6 cups of stock for sauce. (4h)
STEP 2

Simmer ox tripe until tender. Strain and discard liquid. (2h)
STEP 3

Sauté garlic, onion, chorizo, tomato paste and bay leaf in olive oil. Pour 6 cups of reserved stock and simmer. Add calf’s feet, ox tripe, olives, bell peppers and chickpeas. Simmer for another 30 minutes. (45mins)
STEP 4

Season with MAGGI MAGIC SARAP®, pepper and sugar. Stir in NESTLÉ All Purpose Cream. Transfer into a serving bowl and serve. (10mins)