Dobrada (tripe Stew)

Total Time: 5 hrs 45 mins Preparation Time: 45 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 ounces dried garbanzo beans
• 3/4 lb boneless lamb, cut into small dice
• 1 piece tripe (one 4x8-inch piece of tripe cut into 3/4inch by 2inch strips)
• salt, to taste
• pepper, to taste
• 2 tablespoons flour
• 1/4 cup olive oil
• 1/2 lb onion, peeled and minced
• 8 garlic cloves, minced
• 1 cup
• 1 (28 ounce) can tomatoes with juice (including liquid, crushing the tomatoes by hand)
• 1 teaspoon spanish hot paprika
• 1/2 lb whole chorizo sausage

Recipe

• 1 soak the dried chickpeas overnight.
• 2 salt and pepper the tripe and lamb and toss them with the flour.
• 3 heat the olive oil in a stew pot. add tripe and lamb. cook until meats are lightly browned on all sides, about 10 minutes.
• 4 add the onions, garlic, . 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.
• 5 simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
• 6 after 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.
• 7 remove the chorizo and slice it. return it to the pot and serve.