3
2 ratings

Tripe and Chickpea Stew

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Serve this stew with crusty bread as a great starter for a Spanish meal.

Ingredients

  • 8 Ounces chickpeas, rinsed
  • 1 1/2 Pound tripe, rinsed and cut into 1-inch pieces
  • 3 chorizo sausage links, cut into 1-inch slices
  • Salt and pepper, to taste
  • 2 Tablespoons olive oil
  • 2 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
Servings6
Calories Per Serving326
Total Fat14g22%
Sugar4gN/A
Saturated3g17%
Cholesterol147mg49%
Protein24g48%
Carbs26g9%
Vitamin A35µg4%
Vitamin B122µg28%
Vitamin B60.3mg14.1%
Vitamin C2mg3%
Vitamin D0.2µgN/A
Vitamin E2mg8%
Vitamin K8µg10%
Calcium108mg11%
Fiber5g21%
Folate (food)218µgN/A
Folate equivalent (total)218µg54%
Iron3mg16%
Magnesium50mg12%
Monounsaturated7gN/A
Niacin (B3)2mg12%
Phosphorus192mg27%
Polyunsaturated2gN/A
Potassium426mg12%
Riboflavin (B2)0.2mg11.1%
Sodium401mg17%
Thiamin (B1)0.2mg14.4%
Trans0.2gN/A
Zinc3mg20%