TRIPE AND LIVER MENUDO

1 MEDIUM SIZE ONION, CHOPPED

2 cloves garlic, minced

1 8 OZ TOMATO SAUCE

2 tablespoons cooking oil

1 cup cubes potatoes

1 Chorizo de Bilbao

1 red bell pepper cut in strips

1 can garbanzo beans

1 cup cooked tripe, cut in cubes

½ cup water

Salt and pepper to taste

1 tbsp patis

1 cup cooked liver cut in bite size

Saute the garlic and , onions.  Add the cubed potatoes and brown, then add all the remaining ingredients.  Season with salt and pepper. Bring to a boil and then cover and simmer. When almost thickened add the liver and mix.  Cook for another two minutes.

Serves 4 to 5