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 24.06 g
Saturates 5.92 g
Monounsaturated fatty acids 9.79 g
Polyunsaturated fatty acids 4.03 g
Cholesterol 156.48 mg
Calcium 396.91 mg
Iron 14.53 mg
Zinc 5.38 mg
Vitamin A 639.8 ug
Vitamin C 51.14 g
Folic acid 336.92 ug
Salt (Sodium) 448.46 mg
Sugars 15.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed