Tripe and Chickpea Stew
Tripe and Chickpea Stew

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, tripe and chickpea stew. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Tripe and Chickpea Stew is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Tripe and Chickpea Stew is something that I’ve loved my whole life. They are fine and they look fantastic.

Tripe Recipes Tripe Soup Turtle Cheesecake Recipes Chickpea Stew Spanish Food Spanish Recipes Bowl Of Soup Decadent Chocolate Latin Food. Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika. Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables.

To get started with this particular recipe, we must first prepare a few ingredients. You can have tripe and chickpea stew using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tripe and Chickpea Stew:
  1. Get to taste Olive oil
  2. Take 1 medium onion, diced
  3. Get 2 garlic cloves, chopped
  4. Make ready 1 bay leaf
  5. Prepare 150 g chorizo, sliced
  6. Take 2 ripe tomatoes, peeled and diced
  7. Take 1 tbsp tomato puree
  8. Prepare 1 carrot, peeled and sliced
  9. Get 1/2 cup white wine
  10. Make ready as needed Water,
  11. Make ready 1 tin chickpeas
  12. Get 250 g honeycomb tripe
  13. Get to taste Salt
  14. Take to taste Ground black pepper
  15. Get to taste Piri-Piri/chilli
  16. Make ready Small handful of fresh parsley, chopped
  17. Prepare to taste Lemon juice

Tripe is the edible lining of a ruminant's stomach, which has four distinct compartments that allow for digestive fermentation of fibrous foods. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Photo about Spanish typical tripe with chickpeas recipe.

Instructions to make Tripe and Chickpea Stew:
  1. Heat the olive oil over medium heat. Add the sliced chorizo and fry for a few minutes until the olive oil has absorbed the flavour. Remove the chorizo and set aside.
  2. Add in the onion and bay leaf to the olive oil. Fry for 1-2 minutes or until translucent.
  3. Add in the garlic and fry for about a minute or until fragrant (avoid burning the garlic).
  4. Add the chopped tomatoes and tomato puree. Fry for another 3-4 minutes. Then add the wine and allow it to simmer for 1-2 minutes or until it evaporates
  5. Add the carrots and chickpea tin including liquid. Stir occasionally. Cook until the carrots are soft. Add water if it starts to become too dry.
  6. Add the tripe, salt, pepper and piri-piri to the saucepan and cook for another 10 minutes. Note: The tripe I brought was already cooked so I added it in almost at the end.
  7. Two minutes before removing from the heat add the chopped parsley and chorizo.
  8. Plate and sprinkle with lemon juice if using.

Traditional Spanish pot stew: chickpeas, cod and spinach. Chickpeas with chorizo in a clay bowl on the table close-up. Chinese food-Stewed eggplants with garlic sauce in clay pot. Here it is usually served with white rice and a big slice of avocado (not pictured). Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot.

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