Chickpeas with Tripe (Callos con Garbanzos)

5 from 1 vote

Tripe and chickpeas cooked together in a pressure cooker, then finished with a sofrito of tomato, onion and garlic. It is the Colombian version of callos con garbanzos, plainer than the Spanish callos a la madrileña, which adds chorizo and morcilla. Serves six.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Colombian

Keyword: chickpeas with corns, corns with chickpeas

Servings:

Calories: 257kcal

Author: Angela Giraldo

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

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.

Notes

Ask the butcher for cleaned tripe, which saves a long and unpleasant job at home. The blanching in step 2 is not optional: it takes away the strong smell that puts people off tripe, and three minutes is enough. Chickpeas that have not been soaked overnight will still be hard after forty minutes in the pressure cooker, however long you give them. This is better on the second day, once the tripe has taken up the sofrito.

Nutrition