Preparation

soak the chickpeas the night before. cook the tripe in a pressure cooker with water to cover them, baking soda and salt for 45 minutes apart, cook the chickpeas in the pressure cooker for 20 minutes. once cooked, the tripe is chopped into small pieces and sautéed with butter, tomato, onion, garlic, paprika, achiote, salt, cumin and pepper. Mix the tripe and the stew with the chickpeas and beer, letting cook for 20 minutes.

Ingredients

  • 1 kilo of tripe (small) clean
  • sodium bicarbonate
  • 500 grams of chickpeas
  • lard
  • mature tomatoes
  • 4 big onions
  • Garlic
  • red paprika
  • achiote
  • salt, cumin and pepper to taste
  • beer (750 cl)