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 Time
0 mins

cook Time
0 mins


681 per serving


  • 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


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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