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Tripe And Chick Peas Recipe
|Chickpeas||1 Pound, soaked overnight (500 Grams)|
|Honeycomb tripe||2 Pound, washed thoroughly (1 Kilograms)|
|Freshly ground black pepper||To Taste|
|Freshly chopped parsley||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Onions||2 , peeled and sliced|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Tomatoes/1 large tin tomatoes||4 Large, chopped|
|Chourico||8 Ounce, sliced (1/2 Pound / 250 Grams)|
Serving size: Complete recipe
Calories 3615 Calories from Fat 1353
% Daily Value*
Total Fat 151 g231.6%
Saturated Fat 38.5 g192.4%
Trans Fat 1.4 g
Cholesterol 1250.9 mg417%
Sodium 3054.8 mg127.3%
Total Carbohydrates 344 g114.7%
Dietary Fiber 94.8 g379.2%
Sugars 79.8 g
Protein 236 g471.4%
Vitamin A 141% Vitamin C 237.5%
Calcium 141.6% Iron 264%
*Based on a 2000 Calorie diet
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.