Serves 7
Directions
- 1Place the cooked tripe in a clay pot.
- 2Garnish with chopped scallions.
- 3Chop the onion, green bell pepper, leek, carrots, bacon, chorizo, and cooked tripe.
- 4Brown the chorizo together with the bacon in a cast iron pot.
- 5Add the chopped vegetables and salt to taste.
- 6Season with laurel, oregano, and sweet paprika.
- 7Add the sliced tripe.
- 8Add the crushed tomato and tomato extract.
- 9Add 1 liter of water or broth and cook for 1 hour.
- 10Add the beans and chickpeas, and wait 10 minutes.
- 11Add the diced potatoes.
- 12Once the potatoes are cooked, serve with chopped scallions.
Ingredients
- onion
- bell pepper
- leek
- garlic
- carrot
- potatoes
- scallions
- kg tripe
- 300 grams salted bacon
- 1 chorizo
- 300 grams chickpeas
- 300 grams beans
- 1 crushed tomato can
- 1 tablespoon tomato extract
- 1 liter hot water
- 1 liter broth
- laurel
- oregano
- sweet paprika
- milk
- 3 garlic cloves
Equipment
knifecutting boardcast iron pot
Tips
- To prepare the tripe beforehand, let it rest for 24 hours in milk with laurel, 3 cloves of garlic and oregano.After 24 hours, bring the preparation to high heat until it boils. Then lower the heat to a minimum and cook for 1 and a half hours (add water if necessary).
- Pre-preparation of chickpeas and beans: Soak them for 24 hours and then cook them for 1 hour.
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