Boil pata, ox tripe and ox tail until tender; reserve the broth. Cut pata meat, ox tripe, ox tail, sausage, ham and chorizo into 1 x 2 cm strips.

Heat the oil in a skillet then stir-fry chorizo. Push to one side of the pan then add the onions. Stir-fry until light in color then add potatoes and cook until tender. Add the sliced meats then pour in the tomato sauce and broth.

Add the bay leaf and season the mixture with salt, paprika, sugar and pepper. Let boil. When boiling, add garbanzos and pimientos. Remove from heat and serve hot.