Tripe And Chick Peas Recipe
Ingredients
| Peas | 500 Gram, soaked | |
| 1 kg / 2 lb honeycomb tripe, washed thoroughly | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Bay Leaf | 1 | |
| Cumin | 3 Teaspoon | |
| Freshly chopped parsley | ||
| Olive oil | 2 Tablespoon | |
| 2 onions, peeled and sliced | ||
| Garlic | 2 Clove (5gm), crushed | |
| Tomatoes | 4 Large | |
| 250 g / 8 oz / 1/2 lb chourico, sliced | ||
Directions
Put chick-peas in a large saucepan, and cover with salted water.
Cook for 2 hr., or until tender.
Drain, and set aside.
Meanwhile, cut tripe into smallish pieces, and put in a large saucepan, with plenty of salted water.
Add black pepper, bay leaf, cumin, and parsley.
Bring to the boil, and simmer for 2 hr., or until tender.
Drain and set aside.
Heat oil in a casserole, and saute onions and garlic until soft and golden.
Add tomatoes, and cook for a further 5 min.
Add chick-peas, tripe, and sausage, and cook for a further 45-60 min.
Adjust seasoning, and serve hot.
Cook for 2 hr., or until tender.
Drain, and set aside.
Meanwhile, cut tripe into smallish pieces, and put in a large saucepan, with plenty of salted water.
Add black pepper, bay leaf, cumin, and parsley.
Bring to the boil, and simmer for 2 hr., or until tender.
Drain and set aside.
Heat oil in a casserole, and saute onions and garlic until soft and golden.
Add tomatoes, and cook for a further 5 min.
Add chick-peas, tripe, and sausage, and cook for a further 45-60 min.
Adjust seasoning, and serve hot.
Chef
