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Name: Spanish Tripe Stew with Chick Peas, Chorizo And Paprika
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3/4 lb Boneless pork; cut into; 1/4 c olive oil; 8 Garlic minced; 1 c White wine; 1/2 lb Onions; peeled and minced; 1 ts Hot Spanish paprika; 1/2 lb Whole chorizo; ; 3/4inch by 2inch strips; Pepper; One 4x8-inch piece of tripe; Salt; ; tomatoes by hand; 2 tb Flour; 1 28 ounce can tomatoes with; 2 oz Dried chickpeas

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INGREDIENTS

3/4 lb Boneless pork; cut into
1/4 c olive oil
8 Garlic ; minced
1 c White wine
1/2 lb Onions; peeled and minced
1 ts Hot Spanish paprika
1/2 lb Whole chorizo
; 3/4inch by 2inch strips
Pepper
One 4x8-inch piece of tripe
Salt
; tomatoes by hand
2 tb Flour
1 28 ounce can tomatoes with
2 oz Dried chickpeas

INSTRUCTIONS

Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. 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. Yield: 4 serving. Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994 Recipe by: TASTE SHOW #TS4876

NOTES

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Spanish Tripe Stew with Chick Peas, Chorizo And Paprika

3/4 lb Boneless pork; cut into
1/4 c olive oil
8 Garlic minced
1 c White wine
1/2 lb Onions; peeled and minced
1 ts Hot Spanish paprika
1/2 lb Whole chorizo
 ; 3/4inch by 2inch strips
 Pepper
 One 4x8-inch piece of tripe
 Salt
 ; tomatoes by hand
2 tb Flour
1 28 ounce can tomatoes with
2 oz Dried chickpeas

Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and  toss them with the flour. Heat the olive oil in a stewpot. 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.    Yield: 4 serving.    Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994        Recipe by: TASTE SHOW #TS4876

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Nutrition

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Serving Size: 1 Serving (971g)
Recipe Makes: 1 servings

Calories: 487
Calories from Fat: 155 (32%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 22.4mg		1 %
Potassium 681.8mg		18 %
Total Carbohydrate 60.2g		18 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 49.1g
Protein 14.8g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 487

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