Spanish Tripe Stew with Chick Peas, Chorizo and Paprika Recipe

Name: Spanish Tripe Stew with Chick Peas, Chorizo and Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried chickpeas; 3/4 pound boneless pork, cut into small dice; One 4x8-inch piece of tripe cut into 3/4-inch by 2-inch strips; Salt; Pepper; 2 tablespoons flour; 1/4 cup olive oil; 1/2 pound onions, peeled and minced; 8 cloves garlic, minced; 1 cup white wine; 1 28 -ounce can of tomatoes with liquid, crushing the tomatoes by hand; 1 teaspoon hot Spanish paprika; 1/2 pound whole chorizo

Servings: persons

2 ounces dried chickpeas
3/4 pound boneless pork, cut into small dice
One 4x8-inch piece of tripe cut into 3/4-inch by 2-inch strips
Salt
Pepper
2 tablespoons flour
1/4 cup olive oil
1/2 pound onions, peeled and minced
8 cloves garlic, minced
1 cup white wine
1 28 -ounce can of tomatoes with liquid, crushing the tomatoes by hand
1 teaspoon hot Spanish paprika
1/2 pound whole chorizo

1
Soak the dried chickpeas overnight.
2
Salt and pepper the tripe and pork and toss them with the flour.
3
Heat the olive oil in a stewpot.
4
Add tripe and pork.
5
Cook until meats are lightly browned on all sides, about 10 minutes.
6
Add the onions, garlic, white wine.
7
Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas.
8
Stir to combine.
9
Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
10
After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.
11
Remove the chorizo and slice it.
12
Return it to the pot and serve.
13
Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ounces dried chickpeas, 3/4 pound boneless pork, cut into small dice, One 4x8-inch piece of tripe cut into 3/4-inch by 2-inch strips, Salt, and more.

Yes, Spanish Tripe Stew with Chick Peas, Chorizo and Paprika falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Tripe Stew with Chick Peas, Chorizo and Paprika

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