Pour water in a casserole or cooking pot and bring to a boil.
Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender (you may use a slow cooker or pressure cooker for this step).
Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.
Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
Heat a large wok or pan then pour-in the olive oil.
Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
Pour-in the tomato sauce then let boil.
Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.
Add salt and pepper then put-in the carrots. Simmer for 3 minutes.
Put-in the chick peas and bell pepper then simmer for 10 minutes.
Transfer to a serving dish.
Serve hot. Share and enjoy!