Place the tripe, knuckles, bacon, sausage, quartered onions, celery, whole garlic cloves, peppercorns and parsley in a large pot and add sufficient water to cover.
Bring to the boil and reduce to a simmer and skim off froth as it comes to the surface. Remove the sausage after 30 minutes and the other meats, including tripe, as they become tender. Debone the knuckle and cut into chunks. Cut tripe and bacon in a similar way. Cut sausage in half lengthwise, then diagonally. Strain the stock and set aside.
Pour the oil in a large casserole and fry bacon to allow fat to render, then remove bacon and drain on kitchen paper. Add the minced garlic, chopped onion and tomato to the pan and sauté until the liquid is significantly reduced, then replace bacon, add the other meats, pimiento, chick peas, paprika, pepper and 1 liter reserved stock and bring to the boil.
Reduce heat and simmer for 15-20 minutes. Stir in the cheese and adjust seasonings to taste. Serve immediately.