Tripe with chickpeas is a typical winter stew in European countries and especially in Spain where they are known as a fairly typical dish.
There are many ways to prepare them, normally everything is cooked together but in this case we will make the chickpeas with vegetables on the one hand and on the other hand we will cook the tripe until they are very tender. In this way we will present a dish with a base of legumes topped with exquisite tripe or tripe.
Do not lose detail of the recipe for chickpeas with quick tripe and bon appetite!
Ingredients to make Chickpeas with quick tripe:
- 300 grams of Chickpeas
- 1 tomato
- 1 Carrot
- 1 onion
- 2 cloves of garlic
- 1 ham bone
- 1 pinch of salt
- 2 sprigs of parsley
- 1 piece of Chorizo (optional)
- for the calluses
- 2 spring onions
- 1 green pepper
- Water
- 1 head of Garlic
- 2 cloves of garlic
- 1 pinch of salt
- 1 jet of oil
- 500 grams of clean tripe
How to make Quick Chickpeas with Tripe:
1 As in the preparation of any legume, you should leave the chickpeas to soak the night before preparing the tripe stew.
On the day of cooking, we cook the chickpeas in hot water. Add the parsley, the onion cut in half, 2 whole garlic cloves, the chopped carrot and the peeled and chopped tomato.
2 Season to taste, remove the foam that will come out during the first few minutes of cooking and keep on high heat until softened, approximately 2 hours.
3 On the other hand, we cook the tripe in the pressure cooker with a little water, leave them for 5 minutes and change the water.
Then, put them back to cook together with the whole head of garlic, season and cover them. In half an hour they will be at their point.
4 Meanwhile, finely julienne the onions, the finely chopped pepper and the minced garlic. Put everything to fry in a pan with a little oil.
Next, add the chopped tripe and mix everything well.
5 When serving, place the chickpeas at the bottom of each plate and place the tripe on top. This quick chickpeas with tripe dish is perfect for the cold winter season.
