Braised Tripe with Sofrito, Chorizo and Chickpeas


Gabriel Moya of Sobremesa Supper Club shares a delicious recipe for braised tripe with sofrito, chorizo and chickpeas.

preparation

preparation Time
0 mins

cook Time
0 mins

servings
4

calories
681 per serving

ingredients

  • 4 cup tripe, sliced
  • 1-1/2 cup sliced chorizo
  • 1 cuvanelo pepper
  • 1 onion
  • 4 cloves garlic, chopped
  • 3 tablespoons cilantro, sliced
  • 2-1/2 teaspoons salt
  • 1 tablespoons olive oil
  • 3-1/2 cup chicken stock
  • 1/2 teaspoons paprika
  • 1 can of chickpeas
  • 1 tablespoons cherry vinegar
  • 1 loaf sourdough bread

directions

Slice up tripe & put in bowl. Slice up chorizo & set aside. Slice pepper & put into bowl (for sofrito). Slice 1 onion & add to peppers. Peel & mince 4 cloves of garlic. Slice up 3 tablespoons cilantro. Put pot on the stove at medium to high heat, add 1 tbl oil & chorizo (cook for 2-3mins). Add sofrito mix (onion, pepper, cilantro) to the pot & cook 5-10 mins (add more oil if necessary). Crush tomatoes (with hands) and add to the pot, cook 2 mins. Add tripe & mix everything together. Pour in 3 1/2 cups chicken stock. Add salt & Paprika. Bring up to a boil. Cover & put in the oven for 5 hours at 250 degrees.

recipe by

Kenmore


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Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.

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