Tripe and Chickpea Stew

Staff Writer
Tripe and Chickpea Stew
Thinkstock_iStockphoto

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

6
Servings
326
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
14g
22%
Sugar
4g
N/A
Saturated Fat
3g
17%
Cholesterol
147mg
49%
Protein
24g
48%
Carbs
26g
9%
Vitamin A
35µg
4%
Vitamin B12
2µg
28%
Vitamin B6
0.3mg
14.1%
Vitamin C
2mg
3%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
8%
Vitamin K
8µg
10%
Calcium
108mg
11%
Fiber
5g
21%
Folate (food)
218µg
N/A
Folate equivalent (total)
218µg
54%
Iron
3mg
16%
Magnesium
50mg
12%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
12%
Phosphorus
192mg
27%
Polyunsaturated
2g
N/A
Potassium
426mg
12%
Riboflavin (B2)
0.2mg
11.1%
Sodium
401mg
17%
Thiamin (B1)
0.2mg
14.4%
Trans
0.2g
N/A
Zinc
3mg
20%

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