Pork Tripe with Chickpeas
Ingredients
Pork tripe
Garlic
White wine
Salt
Oil
250 g fresh tomato
400 g cooked chickpeas
2 cayenne peppers
Smoked red pepper
Preparation
1. Sauté the onion in a pot. Once it has softened, add the red pepper and the cayenne.
2. Leave for half a minute, add the tomato sauce, and cook until the liquid has evaporated.
3. Add the chickpeas and the finely chopped tripe, and cover with water. Simmer over low heat for 30 minutes.
4. Add the paste made with garlic and toasted almonds, diluted with the wine. Cook everything for 10 minutes.
