Tripe and Chickpea Stew

Tripe and Chickpea Stew
Staff Writer
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Serve this stew with crusty bread as a great starter for a Spanish meal.

6
Servings
162
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Ounces  chickpeas, rinsed
  • 1 1/2  Pound  tripe, rinsed and cut into 1-inch pieces
  • chorizo sausage links, cut into 1-inch slices
  • Salt and pepper, to taste
  • 2  Tablespoons  olive oil
  • cloves garlic, minced
  • 1/4  Teaspoon  chili powder
  • 3  Teaspoons  paprika
  • 1  Tablespoon  flour

Directions

Fill a large pot of with 2 1/2 cups of water. Add the chickpeas and bring to a boil. Boil for 2 minutes, cover and remove from heat. Let stand for 1 hour, until plump. 

Add 2 1/2 cups more water to the pot and add tripe. Bring to a boil, cover, and reduce heat and simmer for 1 hour, until the chickpeas are tender.

Add the chorizo sausage slices and season with salt and pepper. Simmer for 30 minutes. 

Heat the oil in a skillet, and fry the garlic until golden brown. Stir in the chili powder, paprika, and flour. Cook for 1 minute and add the the soup.

Bring soup to a boil and cook for 5-10 minutes. Serve with crusty bread.

Nutritional Facts

Total Fat
6g
9%
Sugar
14g
16%
Saturated Fat
4g
17%
Carbohydrate, by difference
24g
18%
Protein
4g
9%
Vitamin A, RAE
82µg
12%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
33mg
3%
Choline, total
6mg
1%
Fiber, total dietary
5g
20%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
57mg
8%
Selenium, Se
2µg
4%
Sodium, Na
105mg
7%
Water
125g
5%

Tripe Shopping Tip

When shopping for offal, the meat should be moist, have an even color and texture, and should not have an excessively strong odor.

Tripe Cooking Tip

Offal does not keep for long periods of time. Ideally, you should plan on using it right away.