There is a chickpeas recipe with tripe that is a true delicacy and that reminds us of the delicious flavor of the ingredients of our land.
Although chickpeas are not especially a Colombian culinary tradition, in our country they have become famous for being part of the diet of many households. If we see it from another perspective, this grain is a world food because in Spain the Galician style tripe, and sometimes the Madrid style, contain chickpeas in their preparation. Also, in various Arab countries, falafel includes this product. In Greece and Lebanon, hummus is a national dish made from this food and sparks love and even legal disputes over who made it first.
If you want to know how to prepare the best vegetarian recipes or you want to make the most spectacular chickpeas with tripe, we present a secret formula that will surprise many with its delicious flavor and exquisite aroma. You will not regret preparing them:
Tripe recipe with chickpeas
The time has come to prepare this delicious dish. Prepare the ingredients, the kitchen utensils and put on the chef’s hat so that you look good in all the photos because your guests will surely want to pose next to the person who delighted them with that wonder:
Preparation time90 minutesCooking time 70 minutesCategoryMain courseCookingColombianKeywordsThick, traditional, foodFor how many people4PortionMediumCalories163Fat7.98 g
Ingredients
- 1/2 pound chickpeas (soaked in water overnight)
- 1 pound of callus (often) clean
- Two diced potatoes
- A diced tomato
- 1 finely chopped big onion
- Two full cloves of garlic
- Long onion tails (green)
- Cumin, pepper, color and salt to taste
Preparation
Step 1. Cook
The first thing you should do is make sure the callus is completely clean. If it is not yet, wash it removing the black skins it may have and add lemon so that it is ready. After this, put it inside the pressure cooker with water (to cover the callus), long onion branches, the complete garlic cloves and salt. Cover the pot and let it cook there for an hour on high heat. After this time, see if the callus is already soft and if so, take it out and pour the water out of the pot.
Step 2. Make the stew
Put clean water back into the pressure cooker and put your chickpeas there (which should already be soaking in water the night before) and let them cook for 45 minutes or until they soften. Meanwhile, chop the callus into pieces. In a pan, add oil and when it has taken temperature, put the chopped tomato and onion to start making the stew. Season with color, cumin, pepper and salt to taste. Stir this sauce well so that all the ingredients are mixed.
Step 3. Mix and serve
After 45 minutes, check that the chickpeas are soft. If they are already, add the stew you made in the previous step to the pressure cooker as well as the cut potatoes and the tripe. Cover the pot again for about 20 minutes and let the chickpeas cook together with the other ingredients. Once this time has elapsed, uncover the pot and try this delicacy because it will be ready to serve. Bon Appetite
We show you a video with the step by step of this easy recipe so you can review all the details of this exquisite preparation:
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