You are here

Tripe And Chick Peas

Flavor.of.Europe's picture
Ingredients
  Chickpeas 1 Pound, soaked overnight (500 Grams)
  Honeycomb tripe 2 Pound, washed thoroughly (1 Kilograms)
  Salt To Taste
  Freshly ground black pepper To Taste
  Bay leaf 1
  Cumin 3 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pork

Rate It

Your rating: None
4.019445
Average: 4 (18 votes)