Tripe with Chickpeas (Callos con Garbanzos)
Silky tripe with chickpeas, chorizo and blood sausage in a paprika sauce that begs for bread. Better after a day.
- Total
- 180 min
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- beef tripe1.75 lb
- cooked chickpeas14 oz
- chorizo5.25 oz
- blood sausage1
- onion1
- garlic clove3
- crushed tomato7 oz
- sweet paprika1 tbsp
- hot paprika1 tsp
- bay leaf2
- dried chili1
- olive oil3 tbsp
- salt1 tsp
Method
- 1
Wash the tripe well, cover with cold water and bring to a boil for 5 minutes; drain and discard that water.
- 2
Cover the tripe again with clean water, add the bay leaf and simmer gently about 2 hours, until tender. Reserve a couple of glasses of the broth.
- 3
In a casserole, sauté the chopped onion and garlic in the olive oil for 10 minutes.
- 4
Add the sliced chorizo and blood sausage and sauté 3 minutes. Take off the heat, add the sweet and hot paprika and stir.
- 5
Add the crushed tomatoes and cook 10 minutes.
- 6
Add the drained tripe, the dried chili and the reserved broth. Cook 20 minutes over low heat.
- 7
Add the cooked chickpeas, adjust the salt and leave 10 more minutes until the sauce is thick and sticky.
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