Menudo or tripe stew, powerful spooning stew

Menudo or stew of tripe

If there is a characteristic Autumn dish in the province of Cadiz, that is the delicious stew of chickpea stew and calluses, or what is the same, 'el menudo'. This dish is very traditional and is characterized by the spicy flavor it contains.

As the temperatures are already changing, and we will start again with the spooning recipesToday I have prepared this delicious treat for you to recharge your batteries.

Ingredients

These ingredients are for a good pot of tripe stew, at least for 4 people, so what you can do if you are few at home and you have enough is to freeze them, so you don't have to work a lot in the kitchen.

  • 2 kilos of tripe.
  • Kilo and a quarter, more or less, of chickpeas.
  • 2 onions.
  •  Water.
  • 2 tablespoons of butter.
  • 1/2 glass of olive oil.
  • 2-3 chillies.
  • 2-3 black peppercorns.
  • 2 small tablespoons of sweet paprika and 2 of hot.
  • 1 head of jo.
  • 1/2 tomato.
  • 1/2 large chorizo.
  • 1/2 large blood sausage.
  • 2 packages of ham cut into squares.

Preparation

First of all, you have to wash the corns very well under the tap, at least 3 washes. Then, we will cook them for an hour, in the express pot, along with water (until covered) and an onion. After this cooking, they are washed again, throwing out the water and also the onion.

Subsequently, we peel all the vegetables and we wash it under the tap. In addition, we cut the chorizo ​​and blood sausage into 1 cm thick slices.

Finally, we put all the ingredients in the express pot raw and cover it with water. We close the pot and cook everything for 1 hour.

Once this time has passed, if it is too soupyYou can put it over high heat so that it cooks more and uses up the heat, but be careful that it does not settle.

More information - Chickpea stew, traditional stew

More information about the recipe

Menudo or stew of tripe

Preparation time

Cooking time

Total time

Kilocalories per serving 478

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