Ingredients:
2 lbs pork tripe, cleaned and cut into small pieces
1 lb chorizo, sliced
1 lb morcilla, sliced
1 can chickpeas, drained and rinsed
2 large onions, chopped
4 cloves of garlic, minced
1 cup of white wine
2 cups of chicken stock
1 cup of tomato puree
1 bay leaf
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste
Olive oil for cooking
Fresh parsley for garnish
Instructions:
In a large pot or Dutch oven, heat some olive oil over medium heat. Add the onions and garlic, and sauté until softened.
Add the chorizo and morcilla to the pot and cook for a few minutes until browned.
Stir in the pork tripe, chickpeas, tomato puree, chicken stock, bay leaf, smoked paprika, and cumin. Season with salt and pepper to taste.
Bring the mixture to a simmer and let cook for about 2 hours, or until the tripe is tender.
Add the white wine and cook for an additional 30 minutes.
Taste and adjust the seasoning as needed.
Serve hot with a garnish of fresh parsley.
