Ingredients
- 1 pound honeycomb tripe
- 1/4 cup vinegar
- 3 tablespoons salt
- 1 large onion quartered
- 3 cloves garlic crushed
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 large onion chopped
- 1 clove garlic minced
- 1/2 cup chorizo sliced
- 3 strips bacon chopped
- 1 tablespoon paprika
- 1 cup tomato sauce
- 1 cup chickpeas drained and rinsed
- 1/2 red bell pepper cubed
- 1/2 green bell pepper cubed
- Salt and pepper to taste
Instructions
- Cut and discard any yellowish fat or loose membrane attached to the tripe. Combine vinegar and salt in a bowl, add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.
- In a pot over medium heat, add beef tripe and enough water to cover it. Bring to a boil for about 10 to 15 minutes, skimming off any scum that rises. Drain the meat in a colander and discard the liquid.
- Return tripe to the clean pot, add quartered onions, crushed garlic, peppercorns, bay leaves, and fresh water to cover, and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours or until tripe is tender. Set aside.
- In a large pot over medium heat, sauté chopped onions, garlic, chorizo, and bacon until onions are softened and bacon renders fat.
- Add paprika, tomato sauce, the tripe and the reserved broth from boiling tripe. Bring to a boil, then reduce heat and let simmer until slightly reduced, about 20 minutes.
- Add chickpeas and bell peppers. Continue to cook for an additional 10 minutes. Season with salt and pepper to taste.
