At some point in our lives, we have all tried the famous beef tripe. My memory of this ingredient comes from my childhood, where my grandmother, every Saturday, I prepared sancocho accompanied with tripe, and about twice a month, I made the famous mondongo soup. For this reason, I know him perfectly, and although I must admit that as a child, I did not like it, the passage of time has made me change my mind.
Although not only time, this recipe for chickpeas with tripe, in particular, has changed my way of thinking about the beef tripe, and I think of everything I've missed for not daring to prepare and taste.
Is this recipe only made with tripe?
I have had the opportunity to prepare this recipe on several occasions, one of them. I made only with tripe, and on another time, I decided to add sausage as I had seen in another recipe. If you like simplicity, only with tripe, it is vibrant, but you can add some exotic touches to the preparation; without a doubt, the chorizo manages to give this recipe a unique flavor that makes it delicious.
As I have always said, everything is a matter of taste, and some also add knee bone, calf leg, and some other ingredients, which also make this recipe delicious.
I prefer simplicity, and I decided not to complicate myself with so much, so I just added beef tripe, and I'm sure you'll love it. This recipe for chickpeas with tripe is ideal for eating on a winter day, where the cold is attacking, it has an exciting way to provide calories to our body. So make up your mind and let's cook.
If you liked these chickpeas with tripe, you could also prepare chickpeas with chicken or beef ribs broth.
Original recipe in SpanishCallos con Garbanzos FAQ
Tripe, the stomach lining of a cow, and by extension the stew made from it. It is eaten across Spain and Latin America, slow-cooked until it turns tender and gelatinous. In Colombia it is also called mondongo, and the two names cover much the same dish.
The Spanish version is richer: chorizo, morcilla, sometimes ham bone and pig's trotter, and a sauce built on pimentón. This Colombian one is plainer, with the tripe and chickpeas cooked together and a simple sofrito of tomato, onion and garlic stirred in at the end. Same idea, less on the plate.
Honeycomb tripe from beef, which is the most commonly used and holds its texture best. Ask the butcher for it cleaned, which spares you a long and unpleasant job. It is usually sold pale and already scrubbed; if it is not, it needs thorough rinsing before anything else.
Three minutes in boiling water, then a rinse under cold, takes away most of the strong smell that puts people off tripe. It is a short step and it is the reason the finished dish smells of the sofrito rather than of offal. Skipping it is the usual reason a first attempt disappoints.
Yes. Dried chickpeas that have not been soaked stay hard no matter how long they spend in a pressure cooker, and by the time they give in the tripe has gone to threads. If you forget, use two tins of cooked chickpeas and add them near the end instead.
Noticeably. Tripe keeps taking up the flavour of the sofrito as it sits, and the chickpeas soften a little further. It reheats gently on the stove and freezes well, which is worth knowing given that the recipe makes six servings.
📖 Recipe
Ingredients
- 400 g dried chickpeas (about 14 oz; soaked overnight, see step 1)
- 500 g beef tripe (about 1 lb; honeycomb tripe is the usual cut, and ask for it cleaned)
- 2 tomatoes, finely chopped
- 1 carrot, chopped
- 2 onions, finely chopped
- 3 cloves garlic, finely chopped
- 100 g tomato sauce (about 6 tablespoons)
- Oil
- Water
- Salt and pepper
- Cumin, to taste
Notas
Instructions
- Soak the chickpeas overnight in plenty of water.
- Chop the tripe and blanch it: drop it into a pot of boiling water for about 3 minutes, then drain it and rinse it under cold water.
- In a pressure cooker, bring water to the boil and add the chickpeas, the tripe and the carrot, with cumin, salt and pepper to taste. Close the pot and cook for 30 to 40 minutes.
- Meanwhile, in a pan with a little oil, cook the tomato, onion and garlic with a little salt and pepper until the onion is soft and the tomato has broken down into a sauce. Take it off the heat.
- Drain the chickpeas and tripe, return them to the pot, and stir in the sofrito from step 4 along with the tomato sauce. Mix well and serve.
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