Recipe of calluses with chickpeas

Rich tripe with chickpeas

How to prepare tripe with chickpeas Preparation time8 hoursCooking time3 hours 20 minutes Number of diners: 8


  • 1 kilogram of chickpeas
  • 1 knuckle in brine
  •  2 lemons
  • 1 head of garlic
  • 1 white onion
  •  1/3 of stomach and leg of veal
  • ground cumin
  • sweet paprika
  •  Salt


Other ingredients:

  • 2 smoked sausages

This recipe is similar to the one used to prepare Canarian chickpeas, since you can enjoy the texture of the grain together with the flavor of the meat.

To prepare tripe with chickpeas, the first thing is to focus on the grains and the cleanliness of the meat. Chickpeas are a bit tough, but well cooked they will have a soft and almost creamy center, while the meat must be previously washed, to eliminate any bacteria.

Soaking the chickpeas

If you have ever wondered how to cook chickpeas so that they are tender, the trick is to soak them the day before you are going to prepare the recipe, or for at least 8 hours. In another instance, you can also prepare tripe with canned chickpeas, in case you don’t have enough time.

To do it the conventional way, simply put the kernels in a large pot and fill it with water until it is completely covered. This will make them hydrated again and make it easier to soften them during cooking.

cleaning the meat

All meats must be chopped before use, in order to facilitate preparation and cooking in the recipe. To start, from the day before, put the knuckle in a pot and fill it with water, to leave it soaking overnight.

The next day, remove the knuckle from soaking and prepare another pot with water, only this time you will add the juice of the 2 lemons next to the stomach and the leg of calf, to let them rest. After a while, take out the meat and wash it very well, especially the stomach.

Cooking ingredients

Once you have everything ready, find a saucepan or electric pot and fill it with clean water, put all the meat inside and put it on the fire for approximately 5 minutes.

Once the time has passed, get rid of the water, to add the previously chopped onion and garlic, the paprika, the cumin and, finally, the salt. Let everything cook for a period of 50 minutes and then take the pot directly under the tap water, to fill ¾ parts and add the chickpeas.

Now you must wait for them to soften and for the meat to be tender, which can take between 1 and 2 hours, depending on the intensity of the flame. Refill with water if necessary and, if you wish, you can add smoked chorizo ​​in pieces, for an extra touch of flavor.

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