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Ingredientes
- 2 ounce Dry chickpeas
- 3/4 lb Boneless pork, cut into small dice
- Â Â One 4x8-inch piece of tripe cut into 3/4inch by 2inch strips
- Â Â Salt
- Â Â Pepper
- 2 Tbsp. Flour
- 1/4 c. Extra virgin olive oil
- 1/2 lb Onions, peeled and chopped
- 8 x Cloves garlic, chopped
- 1 c. White wine
- 1 x 28 oz can tomatoes with liquid, crushing the tomatoes by hand
- 1 tsp Warm Spanish paprika
- 1/2 lb Whole chorizo
Direcciones
- Soak the dry chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the extra virgin olive oil in a stewpot. Add in tripe and pork. Cook till meats are lightly browned on all sides, about 10 min.
- Add in the onions, garlic, white wine. Scrape up the browned bits, then add in the can of tomatoes with liquid, crushing the tomatoes by hand, the warm Spanish paprika, and the liquid removed chick-peas. Stir to combine. Simmer over low heat for 4 1/2 hrs, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
- After 4 1/2 hrs add in 1/2 lb. whole chorizo and cook 1/2 hour more.
- Remove the chorizo and slice it. Return it to the pot and serve.
- Yield: 4 serving.
- Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994
