Cook the tripe together with the laurel and lemon juice (this can be done in pressure cooker [50m] or boiled [longer])

Drain the water and leave the tripe to dry. When it's dry and cold cut in small cubes

In a pan, fry the chorizo (or other sausage). If the sausage has released too much fat, remove some.

Add the onion, garlic and butter

Mix in the cumin, oregano, and broth (or stock)

Add the tripe to the mix

Add the chickpeas, potato cubes and the rice to the mix and mix thoroughly

Let the mix set. When it's cold, add the scrambled eggs and mix again

Pre-heat the oven at 205C (400F)

In a glass bowl (or other oven safe container), butter the surface and pour the mix in. Let it settle.

Oven cook for about 25m (don't let it get to dry)