Tripe And Chickpea Stew

Tripe And Chickpea Stew
3 from 2 ratings
Serve this stew with crusty bread as a great starter for a Spanish meal.
  • 8 ounce 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 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon chili powder
  • 3 teaspoon paprika
  • 1 tablespoon flour
  1. 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.
  2. 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.
  3. 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.
  4. Bring soup to a boil and cook for 5-10 minutes. Serve with crusty bread.