120 min
Type of dish: Legumes, Meats
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)
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.