Tripe with Chickpeas Pamplona, Norte de Santander
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Number of servings
6
Difficulty
Medium
Ingredients
1
kg tripe
500
gr chickpeas, soaked overnight
1
piece(s) bottle of dark beer (750 ml)
2
piece(s) ripe tomatoes, peeled and chopped
4
piece(s) onions, peeled and chopped
4
piece(s) scallion stalks, chopped
2
clove(s) garlic, chopped
1
piece(s) red bell pepper, chopped
1
tsp bija (achiote/annatto)
2
tbsp lard (or oil)
1
piece(s) pinch of baking soda
pinch salt, cumin and pepper to taste
Directions
- Cook the tripe in water that covers it and a pinch of baking soda until tender (1 hour in pressure cooker or 2 hours in regular pot), remove and chop into small pieces.
- Separately cook the chickpeas until tender (approximately 1 hour).
- Prepare a sauce by sautéing in the lard the tomatoes, onions, garlic, bell pepper and achiote with the seasonings.
- Mix the tripe, chickpeas, sauce and beer, and let simmer for 15 minutes over low heat.
- Serve with white rice. (Optional: the sauce can be thickened with 2 tablespoons of bread crumbs).