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 wine
• 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, 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.
• 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.