Hi there
This is absolutely one of my most favorite Portuguese dish when I was in Macau, and with my dad’s guidance I managed to cook up this Portuguese beef tripe and chickpea stew! Wohoo! 🙂
This dish although can be a bit time consuming, because you got to cook through the tripe and chickpea, but it is all well worth it after you have tasted it.
Ingredients you will need :
- Chick pea – 1 pack soak overnight
- Beef Tripe – 1 pack, thaw and wash (you can find it in the frozen section with the beef in cubes form because the packaging is rolled up)
- Chorizo sausage – 1 , sliced
- Tomatoes – 5
- Onions – 1
- Garlic – 3 cloves
- Bay Leaves – 3 pcs
- Red Wine – half a bottle
- Salt and Pepper
To quicken the whole cooking process, my tip for you is to soak the chick pea before you sleep the previous night, in the morning you will find the water will have some foam on it but don’t worry, just pour it away and rinse the chickpea again
Directions :
- Sauteed onions, garlic, tomatoes with olive oil
- Add in the tripe, chickpea, and bay leaves. For bay leaves, you must tear it a little to release the aroma within before you put into the stew, cook for 5 mins
- Add red wine into the stew and let it stew for a good 2 hours
- Finally add in the slices chorizo and stew for another half hour and ready to tuck in, make sure the tripe and chickpea are tender.
You see this dish is actually very easy to cook, basically just throw in all the ingredients in one pot but it is just the timing to cook it that requires a bit of work.
I love to dip some baugette with this stew, or just eat it on its own. Bring back so much of fond memories. 🙂
Don’t you think this is going to wow the crowd if you go to a pot luck as well?
SLOW COOK RECIPES – PORTUGUESE TRIPE & CHICKPEA STEW – GOODNESS IN A POT
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Cheers,
Dawn