In a pressure cooker with water and a tablespoon of salt, cook the pata until tender, about 30 minutes. Remove the impurities.
Add the ox tripe in water and cook until tender, about 50 minutes to an hour. Follow the same procedure as the pata after it’s cooked. Allow to cool completely before opening the pressure cooker. Remove the cooked meat and set aside the broth.
Cut the pata and oxtail into 1 1/2-inch slices. Set aside the meats and broth.
In a large sauté pan, fry the chorizo in its own oil plus the olive oil. Remove chorizo when cooked. Set aside.
Using the same pan and oil, sauté onions and garlic until fragrant. Cook for about five minutes and stir occasionally.
Add the tomato paste, tomato sauce, pata broth, and oxtail broth. Season with salt, black pepper, and Spanish paprika. Add the pata and ox tripe. Simmer for 15 minutes.
Add chorizo, garbanzos, black and green olives, and bell pepper. Let it simmer for another five minutes.
When done remove from heat and transfer to a serving bowl. Serve with steamed rice.