Tripe with chickpeas

For which tripe?
It was so: would I walk down the street and hear me say: “Look at what Gaius’s aunt” ohhhh, thank you, siiiiii, tripe!!!

And here they are, I have to thank him that friendly stranger, who was pleased to recommend me this typical Spanish dish:

Tripe with chickpeas


-1 Kg of tripe (including 1 leg) of pork
-1 jar of 400 g chickpeas
-1 chorizo
-1 black pudding
-2 onions
-3 + 1 garlic
-1 tablespoon pepper choricero
-1 tablespoon of spice for calluses
-1/2 brick of tomato sauce
-3 cups (small) of water
-1 glass wine moriles
-1 ham bone
-1 bone of spine
-2 Bay leaves
-1 cayenita
-30 g toasted almonds
-30 g of hazelnuts
-AOVE (cover the base of the bowl)


First: grind the TMX chorizo pepper. Book.

Chop the onions and garlic (except one, that whole sofreiremos) in the TMX

We turn on the cooker: fry onions and garlic (also integer). We set the whole garlic.

Add the tomato and the tablespoon of pepper choricero. We season moderately, because there is always time to rectify.

Now everything else, less the chickpeas and dried fruits and whole garlic: calluses, bones, laurel, spices, blood sausage, chorizo, water and wine. Menu “vegetables”, which are 30 minutes.

Chop the garlic and dried fruits in the TMX.

We despresurizamos, add the chopped and chickpeas and remove bones and reserve the chorizo and blood sausage. We tested, salt to taste and add the cayenita. Menu “to taste”, 2 minutes.

Bromillas aside, this recipe did it a while ago, inspired by a forera which is a charm, Nuri, of my Thermochef