Santander Tripe with Chickpeas
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Fuentes: Sinic (página web) y Carlos Enrique “Toto” Sánchez Ramos
Number of servings
8
Difficulty
Medium
Ingredients
1000
gr tripe (honeycomb or towel tripe)
1
piece(s) pinch of baking soda
500
gr chickpeas, soaked overnight
2
piece(s) bottles of beer (3 cups)
2
tbsp pork lard or oil
3
piece(s) ripe tomatoes, peeled, seeded, and chopped
2
piece(s) white onions, finely chopped
2
clove(s) garlic, chopped
1
piece(s) red bell pepper, chopped
1
tsp achiote or food coloring
pinch salt, cumin, and pepper to taste
Directions
- Cook the tripe in a pressure cooker with water to cover, baking soda, and salt for 45 minutes. If using a regular pot, this process takes 2 hours.
- Separately, cook the chickpeas with salt to taste, also in a pressure cooker, for 30 minutes or until they are tender. In a regular pot it takes 1-1½ hours.
- Remove the tripe, drain it, cut it into small squares, and sauté it for 5 minutes in pork lard along with tomato, onion, garlic, bell pepper, achiote, salt, cumin, and pepper to taste.
- Mix the sauté with the chickpeas and add beer, cooking everything for 20 minutes over low heat. Serve with rice.