INGREDIENTS
This dish tastes best when it is prepared the day before it is to be served.
Ingredients:
1kg parboiled tripe
4 onions, chopped
6 cloves garlic, finely chopped
8 tbsps Spanish olive oil
2 tbsps Spanish pimentón (or paprika)
250gr chorizo, sliced
2 Spanish morcilla (blood sausage), about 150gr, whole
4 wineglasses dry white Spanish wine
8 medium tomatoes, skinned and chopped
3 tsps fresh thyme
2 bayleaves
8 cloves
20 peppercorns
pinch ground nutmeg
2 fresh chillis, chopped
350gr cooked garbanzos (chickpeas), drained
5-6 tbsps fresh parsley, chopped
salt
PREPARATION
Soak the tripe
for about 5-10 minutes, rinse thoroughly and drain well. Cut it into 5cm squares.
In a large, heavy based pot, heat the oil and sauté the onions and garlic until lightly golden.
Stir in the pimentón, tripe, chorizo, and pour over the wine. Bring to the boil and stir in the tomatoes,
thyme, chilli, bayleaves, cloves, peppercorns, nutmeg and a pinch of salt. Now add the morcillas and
cook over a very low heat until the tripe is tender, which could be between 1 and 2 hours, but taste after
one hour. Once the tripe is ready, discard the bayleaves, stir in the garbanzos (chickpeas) and heat
through for about 5-10 minutes.
Before serving, sprinkle over the chopped parsley.
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