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
servings
4
calories
681
ingredients
4 cup tripe sliced
1.5 cup sliced chorizo
1 cuvanelo pepper
1 onion
4 cloves garlic chopped
3 tablespoons cilantro sliced
2.5 teaspoons salt
1 tablespoons olive oil
3.5 cup chicken stock
0.5 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.
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