Tripe and Chickpea Stew
Tripe and Chickpea Stew

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tripe and chickpea stew. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Tripe and Chickpea Stew is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Tripe and Chickpea Stew is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have tripe and chickpea stew using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Tripe and Chickpea Stew:
  1. Make ready to taste Olive oil
  2. Make ready 1 medium onion, diced
  3. Take 2 garlic cloves, chopped
  4. Get 1 bay leaf
  5. Get 150 g chorizo, sliced
  6. Make ready 2 ripe tomatoes, peeled and diced
  7. Make ready 1 tbsp tomato puree
  8. Get 1 carrot, peeled and sliced
  9. Get 1/2 cup white wine
  10. Take as needed Water,
  11. Take 1 tin chickpeas
  12. Make ready 250 g honeycomb tripe
  13. Prepare to taste Salt
  14. Get to taste Ground black pepper
  15. Prepare to taste Piri-Piri/chilli
  16. Get Small handful of fresh parsley, chopped
  17. Get to taste Lemon juice
Instructions to make Tripe and Chickpea Stew:
  1. Heat the olive oil over medium heat. Add the sliced chorizo and fry for a few minutes until the olive oil has absorbed the flavour. Remove the chorizo and set aside.
  2. Add in the onion and bay leaf to the olive oil. Fry for 1-2 minutes or until translucent.
  3. Add in the garlic and fry for about a minute or until fragrant (avoid burning the garlic).
  4. Add the chopped tomatoes and tomato puree. Fry for another 3-4 minutes. Then add the wine and allow it to simmer for 1-2 minutes or until it evaporates
  5. Add the carrots and chickpea tin including liquid. Stir occasionally. Cook until the carrots are soft. Add water if it starts to become too dry.
  6. Add the tripe, salt, pepper and piri-piri to the saucepan and cook for another 10 minutes. Note: The tripe I brought was already cooked so I added it in almost at the end.
  7. Two minutes before removing from the heat add the chopped parsley and chorizo.
  8. Plate and sprinkle with lemon juice if using.

So that’s going to wrap this up for this exceptional food tripe and chickpea stew recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!