The Galician tripe They are a very complete traditional recipe, as it contains chickpeas, vegetables and animal proteins. It’s about a spoon plate strong, very tasty and ideal for cold days that we can find as tapas in many bars.
Homemade tripe is a bit slow to make, as they need a lot of cooking. They can be made in the traditional way by cooking them little by little, but it can take 3-4 hours, so if you’re in a hurry, we recommend making them with a speed cooker. Both ways are great, so read on and discover how to make Galician tripe with chickpeas to share with the family.
Ingredients to make Galician tripe:
How to make Galician tripe:
The day before preparing the Galician tripe recipe, put the chickpeas in a saucepan covered with cold water. They must be at least 12 hours.
Clean and wash the beef tripe under the tap. Although they usually come already clean, it is better to wash them again.
Put a pot on the fire with a little water and add the tripe. When they start to boil, let them cook for 10 minutes. After this time, throw the water and drain. Put the water and the corns back in, close the pot and, when steam starts to come out, leave them for 30 minutes.
If you do it the traditional way, let them cook for 1 hour.
After this time, cool the pot and open it. Add the onion, garlic cloves, bay leaf, sweet paprika, a little hot paprika if you like, and cumin. Drain the soaked chickpeas well and add them to the pot.
Add more water if you see that it is necessary, it has to cover everything. Close the pot again and let it go again. cook about 45 minutes.
While everything is cooking, short chorizo in chunks, ham and bacon cured in strips.
When this time has passed, cool the pot, open and add the chorizo, ham and bacon. Put a little salt, without going overboard. Close the pot again and leave it for another 20 minutes.
Salt test and rectify. Also taste spicy and, if you want them to spice up a bit more, add more hot paprika. Let it cook for a few minutes and continue tasting until the traditional Galician tripe is left to your liking.
This dish is better to leave it for the next day, since it will have rested and will be more good. If the sauce remains liquid, nothing happens, when you let them rest, the gelatin from the tripe will thicken the sauce; so it is better to let them rest for a whole day. Accompany with bread to dip in the broth and enjoy!
If you liked the recipe for Galician style tripe, we suggest you enter our category of Stew Recipes.
Galician broths and other traditional recipes
You already know how to make homemade tripe, but do you want to know more? Galician recipes? Do not hesitate to visit some of these and enjoy the flavors of homemade and traditional food.