Braised Tripe with Sofrito, Chorizo and Chickpeas

March 19, 2013 by Kenmore

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


preparation time
0 mins

cook time




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


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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