Callos Ala Victoria

Ingredients

• water for boiling the tripe and pata
• 1 tbsp salt
• 1 pata (pork leg)
• 1 kg ox tripe
• 2 small cans chorizo de bilbao
• 3 tbsp olive oil
• 2 medium red onions
• ½ head garlic
• 1 ½ tbsp tomato paste
• 1 ½ cups tomato sauce
• salt
• black pepper
• spanish paprika
• 1 can ( 225 g) garbanzos
• ½ cup pitted black olives
• ½ cup pitted green olives
• 1 large green bell pepper
• ½ tsp spanish paprika