120 min
Type of dish: Meats, Main course, Legumes
Temperature: Hot
Allergens:
Gluten
Gluten
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Elaboration

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)
Sugars 9.08 g
Salt (Sodium) 3234.56 mg
Folic acid 267.62 ug
Vitamin C 33.14 g
Vitamin A 574.1 ug
Zinc 5.15 mg
Iron 13.63 mg
Calcium 342.91 mg
Cholesterol 156.48 mg
Polyunsaturated fatty acids 3.85 g
Monounsaturated fatty acids 9.79 g
Saturates 5.83 g
Fiber 21.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.