Elements
(for six folks)
Mondongo, 1 okay
Onion, 1 massive
Purple bell pepper, 1
Tomatoes seasoned, 1 massive
Purple chorizos, 2
Bacon, two items of 100 g every
Vegetable broth, obligatory quantity
Chickpeas, 500g
Olive oil, 4 tablespoons or so
Salt, floor chili, paprika and parsley, to style
Preparation
– Wash the chickpeas and allow them to soak in a single day.
– Pressure the chickpeas and boil them in salted water for half an hour, on this step they need to be considerably arduous.
– Pressure the chickpeas and reserve.
– Tripe is normally bought fairly clear in supermarkets; in any case, it’s advisable to examine it and take away any remaining fats.
– Boil the tripe till tender in loads of salted water, about an hour or so.
– Let the tripe cool and lower it into strips
– Peel and chop the onion.
– Clear and chop the bell pepper.
– Dice the plum tomatoes.
– Peel and lower the chorizos into slices.
– Minimize the bacon into strips.
– In a pot or casserole, warmth the olive oil.
– Sauté the bacon, add the bell pepper and onion.
– When the onion is clear, add the pink chorizos after which the tripe.
– Sauté for a second, stirring consistently.
– Add the tomato, season with salt and floor chili.
– Add the chickpeas.
– Add vegetable broth to cowl the stew.
– Let it cook dinner over low warmth till the chickpeas are tender and the stew is considerably thick.
– Throughout cooking, add broth as obligatory and stir once in a while.
– It may be served sprinkled with chopped parsley.
