This is a beef stew, with Spanish influences from their colonial era in the Philippines. The use of chorizo de bibao, makes this beef stew unique as well as its thick and rich broth.
50 grams parmesan cheese
2 sticks of celery, with leaves
1 small onion, quartered
1 pound ox knuckles
2.2 pounds ox tripe
2 pieces chorizo de Bilbao
250 grams of bacon
sprig of parsley
6 cloves of garlic
2 tablespoon olive oil
200 grams tomatoes
1 tablespoon of minced garlic
2 tablespoon chopped onion
1 red bell pepper, cut into strips
2 tablespoon paprika
400 grams chick peas, boiled and skinned
1 tablespoon freshly ground pepper
In a large pot, combine tripe, knuckles, bacon, sausage, quartered onion, celery, whole garlic cloves, pepper, parsley and cover with water. Bring water to a boil, then reduce to simmer. Froth will start to rise, so remove it as it comes with a large spoon. After 30 minutes, remove the sausage. As the other meats cook and become tender, remove them. De-bone the knuckles and cut into chunks. Cut the tripe and bacon into chunks too. Cut the sausage in half lengthwise, then diagonally. You should have a parade of meats out of your pot, this is good. Then, strain the stock from your pot and set aside.
In a large saucepan or wok, pour in oil and fry the bacon allowing the fat to render. Then remove bacon and drain on a paper towel. Add minced garlic, chopped onion and tomato to the pan and sauté reducing the liquid. Replace bacon and add other meats, red pepper strips, chickpeas, paprika, pepper and reserved stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Before serving, stir in the cheese and adjust seasoning to taste. Serve immediately with steamed rice.