Recipe courtesy of David Rosengarten
Total:
5 hr 25 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

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.

Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Irish Stew

Recipe courtesy of Food Network

Spanish Tortilla

Recipe courtesy of Maria Castillo

Oliver's Chicken Stew

Recipe courtesy of Jody Adams

Beefy Stew

Recipe courtesy of Sandra Lee

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Spanish-Style Pork Shoulder Steaks

Recipe courtesy of Guy Fieri

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking