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10 Servings
Nestle Recipe
  • ¼ cup diced green bell pepper
  • 2 tbsp brown sugar
  • ½ kg honeycomb ox tripe, cut into pieces and blanched twice
  • 6 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 pcs bay leaves
  • ¼ cup diced red bell pepper
  • 1 pc onion, chopped
  • 1 tbsp minced parsley
  • ½ cup tomato paste
  • ½ cup canned chick peas (garbanzos), rinsed
  • 2 kg calf’s feet, cut into pieces and blanched
  • ¼ cup sliced pitted black olives
  • 2 sachets 8g MAGGI® MAGIC SARAP®
  • ¼ tsp freshly ground pepper
  • 1 pc chorizo de bilbao, sliced
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.
Step 2
Simmer ox tripe until tender. Strain and discard liquid.
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.
Step 4
Season with MAGGI® MAGIC SARAP®, pepper and sugar. Add parsley. Transfer into a serving bowl.

Nutrition Information

1881.46 kj

449.68 kcal

  • Total fats (g)

    28.23 Grams

  • Proteins (g)

    34.07 Grams

  • Total Carbs (g)

    14.03 Grams