Step 1

In a large pot, heat olive oil over medium-high heat. Add the onions, garlic, and bell peppers and sauté for about 5 minutes until softened.

Step 2

Add the tripe, chorizo, morcilla, and beef shank to the pot and cook for another 10 minutes until browned.

Step 3

Add the chopped tomatoes, paprika, cumin, bay leaf, chickpeas, and season with salt and pepper to taste. Cook for another 5 minutes.

Step 4

Pour in the beef stock and bring to a boil. Reduce the heat to low and let simmer for 2-3 hours until the tripe is tender and the sauce has thickened.

Step 5

Serve hot with crusty bread or over rice.