Chickpeas with tripe
For the tripe:
- Clean and prepare the tripe.
- Make a basic biscaynne sauce with a white stock.
- Place the onion, the carrot, the tripe and some black pepper into a pressure cooker. Cover all the ingredients with water and season.
- Cook from cold until all the ingredients are tender.
- Allow to cool in the water and, once cold, chop into dices.
- Sauté the spicy chorizo cut into slices or into half-moons with some garlic chopped into brunoise. Remove the excess grease.
- Mix the sauce, the chorizo and the tripe together. Allow the mixture to simmer.
For the chickpeas: this recipe can also be made with boiled chickpeas.
- Allow the chickpeas to soak into salted cold water for 8 to 12 hours.
- Chop the onion and the carrot into brunoise and the leek into half-moons.
- Bring the vegetables to the boil.
- Add the chickpeas (previously drained and rinsed with water).
- Cook on a high and continuous heat to avoid the chickpeas from getting hard.
- Using a pressure cooker, this recipe will require less time to be made.
Mix the tripe and the drained chickpeas and allow to boil for a few minutes.
Nutritional information (1 portion)
Fiber 35.58 g
Saturates 6.37 g
Monounsaturated fatty acids 9.88 g
Polyunsaturated fatty acids 4.81 g
Cholesterol 156.92 mg
Calcium 637.13 mg
Iron 18.5 mg
Zinc 6.39 mg
Vitamin A 1015.79 ug
Vitamin C 128.51 g
Folic acid 627.44 ug
Salt (Sodium) 476.79 mg
Sugars 42.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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