Spanish tripe stew with chick peas, chorizo and paprika
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Dried chickpeas |
| ¾ | pounds | Boneless pork; cut into small dice |
| One 4x8-inch piece of tripe cut into | ||
| ; 3/4inch by 2inch strips | ||
| Salt | ||
| Pepper | ||
| 2 | tablespoons | Flour |
| ¼ | cup | Olive oil |
| ½ | pounds | Onions; peeled and minced |
| 8 | Cloves garlic; minced | |
| 1 | cup | White wine |
| 1 | 28 ounce can tomatoes with liquid; crushing the | |
| ; tomatoes by hand | ||
| 1 | teaspoon | Hot Spanish paprika |
| ½ | pounds | Whole chorizo |
Directions
Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine. Simmer over low heat for 4½ hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
After 4 ½ hours add ½ pound whole chorizo and cook ½ hour more.
Remove the chorizo and slice it. Return it to the pot and serve.
Yield: 4 serving.
Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994 Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4876
Converted by MM_Buster v2.0l.