In a large kettle, cover tripe with water, and bring to a boil for 10 minutes.
Pour off water and rinse kettle well.
Replace ox tripes in kettle and cover with fresh water.
Bring again to a boil; then lower heat and simmer until tripe is tender.
Drain tripe and cut into 1 1/2 inch cubes. Saute garlic, and onions.
Add tripe, tomato sauce, salt, MSG, pepper, paprika, chorizo, and sausage.
Let simmer for 20 minutes. Add carrots, potatoes, sweet pepper and chickpeas.
Cook until carrots and potatoes are tender.
Serve hot. Good for 10 persons.