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.