Directions:
- Soak the dried chickpeas overnight.
- Salt and pepper the tripe and pork and toss them with the flour.
- Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
- Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine.
- Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
- After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.
- Remove the chorizo and slice it. Return it to the pot and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.11 Kcal (2253 kJ) | ||
| Calories from fat | 276.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.68g | 47% | |
|---|---|---|---|
| Cholesterol | 49.68mg | 17% | |
| Sodium | 1396.03mg | 58% | |
| Potassium | 666.56mg | 14% | |
| Total Carbs | 31.22g | 10% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 6.57g | 26% | |
| Protein | 23.12g | 46% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 2.1mg | 12% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 175.26 Kcal (734 kJ) | ||
| Calories from fat | 89.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.99g | 47% | |
|---|---|---|---|
| Cholesterol | 16.18mg | 17% | |
| Sodium | 454.67mg | 58% | |
| Potassium | 217.09mg | 14% | |
| Total Carbs | 10.17g | 10% | |
| Sugars | 2.13g | 26% | |
| Dietary Fiber | 2.14g | 26% | |
| Protein | 7.53g | 46% | |
| Vitamin C | 3.7mg | 19% | |
| Iron | 0.7mg | 12% | |
| Calcium | 25mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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