Heat the olive oil over medium heat. Add the sliced chorizo and fry for a few minutes until the olive oil has absorbed the flavour. Remove the chorizo and set aside.

Add in the onion and bay leaf to the olive oil. Fry for 1-2 minutes or until translucent.

Add in the garlic and fry for about a minute or until fragrant (avoid burning the garlic).

Add the chopped tomatoes and tomato puree. Fry for another 3-4 minutes. Then add the wine and allow it to simmer for 1-2 minutes or until it evaporates

Add the carrots and chickpea tin including liquid. Stir occasionally. Cook until the carrots are soft. Add water if it starts to become too dry.

Add the tripe, salt, pepper and piri-piri to the saucepan and cook for another 10 minutes. Note: The tripe I brought was already cooked so I added it in almost at the end.

Two minutes before removing from the heat add the chopped parsley and chorizo.

Plate and sprinkle with lemon juice if using.