1/2 kilo beef tripe (goto)
1 pc. bayleaf
1/2 kilo pork leg (pata)
2 tbsp. olive oil
4 cloves garlic, pounded
1/2 cup onions, sliced
2 cups potato, cubed
1 cup tomato sauce
1 cup sweet pepper, cut into squares
2 cups garbanzos, cooked
2 pcs. chorizo bilbao, sliced
3 cups broth from pork pata
2 tbsp. bread crumbs for thickening
salt, pepper, evtsin to taste
1/2 cup olives, optional

Boil tripe with bayleaf until tender. Discard broth. Cut into 1/2 inch cubes. Set aside. Saute garlic and onions in olive oil. Add tripe, pork pata, potatoes, red pepper, tomato sauce and broth. Simmer for 5 minutes or until potatoes are done. Season to taste. Add garbanzos and chorizo bilbao. Simmer for another 5 minutes. Thicken with bread crumbs. Add olives when ready to serve.