How are friends of Paulina Cocina?! In this installment we are going to talk about a spoon recipe, ideal for cold days: Tripe with chickpeasa traditional dish of the Galician cuisinewhich will surely bring back childhood memories at the first bite.
This preparation is similar to others, but each region of Spain has small variations. Corns, also known as mondongo or gut in Latin America, they give this stew a tender and tasty imprint.
In this note we are going to know everything about the tripe with chickpeas, a little of the history of this very traditional dish, the steps prior to preparation. As always, at the end of this article you will find a complete step-by-step recipe to make at home and pay tribute to the grandmothers who delighted us with this stew.
About tripe with chickpeas
Los Chickpeas with tripe, an emblematic dish of Galician cuisine in Spain. This recipe combines the richness of beef tripe with the softness and flavor of chickpeas.
This traditional dish, with intense flavors and comforting textures, is a clear example of wasteful cuisine, since several ingredients are used that in other times could have been discarded.
What is the traditional recipe for tripe with chickpeas about?
Beef tripe, also known as “Tripe” In Argentina, they are the lining of the calf’s stomach. This coating or mantle is slowly cooked until it reaches a consistency tender and gelatinous. That consistency mixes perfectly with the chickpeaswhose firm texture and neutral flavor complement it.
The result is a exquisite stew to dip the spoonideal for cold days, offering a unique gastronomic experiencewhere each bite is a party of flavors and textures on the palate.
Tripes and their uses in cooking
In gastronomy, tripe are used as a important ingredient in different dishes and preparations.
In many cases, the beef tripe They must go through a cleaning process, although the butcher can also be asked to do this; and it is very important that you cook them for a long time (level 3 or 4 hours) so that they are soften and become tender. Its texture tends to be gelatinous and its flavor can be strong but characteristic.
In Spanish cuisine, tripe is a key ingredient in dishes such as “Madrid-style tripe“, and the Galician dish that summons us today, the traditional recipe for tripe with chickpeas.
Some tips when preparing this recipe
The preparation of the recipe for tripe with chickpeas It is a process that requires time and patience, but the result is well worth it. Before we dive into the recipe, it’s important to understand the key steps involved to get ahead.
- The tripe are washed well and cooked for at least 2 hours. first to achieve that tender and gelatinous texture that characterizes them.
- The chickpeas are left to soak for a few hours or overnight, so that they are tender when cooked with the rest of the ingredients.
Then, a base of sautéed onion, garlic and pepper is prepared, to which the chorizo and spices are added. Finally, add the chickpeas and cook everything over low heat so that the flavors mix perfectly.
Origins of Galician tripe
The origin of the tripe with chickpeas It dates back to the time when Galicia was an agricultural and livestock region of Spain. For centuries, farmers and ranchers used all parts of the animal to ensure they didn’t waste anything and made the most of resources.
Tripe (which are the membranes of the calf’s stomach) were considered a less noble part and, therefore, more economical.
The combination of tripe with chickpeas, an inexpensive and protein-rich legume, resulted in a hearty preparation for the coldest days.
Over the years, this recipe became a plato popular in Galician taverns and homes. Its comforting flavor and ability to feed many people with inexpensive ingredients made it a frequent choice for local events and celebrations with many diners.
The importance of spices
One of the distinctive characteristics of the Chickpeas with tripe It is its mix of flavors, achieved in part thanks to the spices used in its preparation. He peppersstar condiment of Spanish cuisine, along with cumin and bay leaf They add depth and warmth to the dish.
These spices combine to enhance the natural flavors of the main ingredients, giving character to the dish.
5 tips to keep in mind when preparing tripe with chickpeas
- Washing and soaking calluses: It is important to ask for calluses that are clean, but it is still advisable to wash them well to remove any possible residue. Then they are placed in a container with water and lemon or vinegar, and left to soak for a minimum of 2 hours in the refrigerator.
- Cooking time: Tripe needs a long cooking time to reach its tender texture. It is important not to rush and allow the flavors to develop slowly.
- Soaking the chickpeas: If using dried chickpeas, they need to be soaked overnight to soften them and reduce their cooking time.
- Slow cooking: Cook over low heat so that the flavors mix and intensify without burning the ingredients.
- Spice balance: Adjust the spices to taste, but remembering to maintain a balance so that none overpower the others.
Now, without further clarification, let’s see how the most noble and delicious recipe for tripe with chickpeas works.
Follow me on Instagram (here)
And on YouTube I upload new videos every week (click here)
Traditional recipe for tripe with chickpeas
Yield: 4 portions
Preparation time: 2 hours (Apart from the soaking times of the ingredients)
- 500 g of cleaned beef tripe
- 300 g chickpeas
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red pepper, chopped
- 2 smoked chorizos, sliced
- 1 leg of pork or beef
- 100 g serrano ham or bacon, cut into pieces
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 1 bay leaf
- Olive oil
- Salt and pepper to taste
How to make chickpeas with tripe step by step
- First of all, in a saucepan, cook the beef tripe in water, along with the pork or beef leg, until the tripe are tender, for around 45 minutes.
- Separately, in a frying pan with a little olive oil, sauté the onion, garlic and pepper until golden. Add the chorizo and pancetta and cook for a few more minutes.
- Add the sauce to the tripe saucepan and season everything with paprika, cumin and bay leaf. Stir well so that the spices mix with the other ingredients.
- Add the soaked chickpeas and add more water, if necessary, to cover the ingredients. Season to taste. Let it cook over low heat for at least 1 hour, stirring occasionally.
Once the flavors have blended, the tripe are tender and the chickpeas have absorbed the flavors, remove from the heat and let sit for a few minutes. Serve the tripe with chickpeas hot, and enjoy with good bread.