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Recipe of tripe with chickpeas madrilenian style

Madrid-style tripe recipe With chickpeas

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A rich and tasty dish, the Madrid-style tripe with chickpeas They have everything you need to satisfy your appetite.

Ingredients

  • 1 glass of garbanzo beans
  • 1.5 kg. corns
  • 500 gr. cow’s nose
  • 100 gr. bacon
  • 4 handymen
  • 1 blood sausage
  • 1 chorizo
  • 1 tooth of Garlic
  • two onions
  • 1 tablespoon of flour
  • 1 tablespoon of paprika
  • 200 ml. Of olive oil
  • ½ chilli
  • 2 cloves
  • 1 tablespoon of paprika
  • Parsley
  • Salt
  • Ground white pepper

Madrid-style tripe recipe With chickpeas

  1. If the chickpeas are not frozen, you will have to soak them overnight so that the day you use them they are tender. And in the case of tripe, before you start preparing this dish, put them to soak in a bowl with enough water so that they release all the filth they contain for a couple of hours.
  2. Strain and drain the tripe to add them to a saucepan, along with the cow’s nose and the trotters. Fill it with water and put everything to cook on medium power. When it starts to boil, discard the water and pour in clean water. Then add the blood sausage, bacon and chorizo. Stir and let it cook for about 10 minutes.
  3. As time passes, peel one of the onions and cut it into slices, stick the cloves in it and add it to the saucepan along with the garlic clove and the amounts of bay leaf, parsley, salt and white pepper that you deem appropriate. Cover and let it simmer for about two hours or so.
  4. Now you will prepare a sauce, for this put a frying pan on the fire with a little oil to heat. Take the garlic clove out of the saucepan and put it in the pan. You will also add the remaining onion, finely chopped, along with the chilli and the tablespoon of paprika. Stir well and let everything brown a little. Then add the tablespoon of flour and let the sauce cook again.
  5. Once ready, add the sauce to the pot, along with the chickpeas, and let everything cook for about 20 minutes.
  6. And ready to enjoy this dish.

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