Shred the cabbage, chop the carrots into slices, onion half-rings, garlic-small dice bell pepper small cubes (I had frozen)
Fry in a cauldron of oil, salt, add spices.
Add chops, fry, add salt, spices.
Add the tripe (offal). Pre-boil it for 30 minutes in salted water with spices. Then slice it into thin pieces and add. Season with salt and pepper and simmer on a slow fire an hour, stirring occasionally.
Lunch is ready, I decorated with dill twigs and berries of red currant.