Tripe And Chick Peas
|Chickpeas||1 Pound, soaked overnight (500 Grams)|
|Honeycomb tripe||2 Pound, washed thoroughly (1 Kilograms)|
|Freshly ground black pepper||To Taste|
|Freshly chopped parsley||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Onions||2 , peeled and sliced|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Tomatoes/1 large tin tomatoes||4 Large, chopped|
|Chourico||8 Ounce, sliced (1/2 Pound / 250 Grams)|
Put chick-peas in a large saucepan, and cover with salted water.
Cook for 2 hr., or until tender.
Drain, and set aside.
Meanwhile, cut tripe into smallish pieces, and put in a large saucepan, with plenty of salted water.
Add black pepper, bay leaf, cumin, and parsley.
Bring to the boil, and simmer for 2 hr., or until tender.
Drain and set aside.
Heat oil in a casserole, and saute onions and garlic until soft and golden.
Add tomatoes, and cook for a further 5 min.
Add chick-peas, tripe, and sausage, and cook for a further 45-60 min.
Adjust seasoning, and serve hot.