Beginner’s Tripe

Name: Beginner’s Tripe
Ingredients: ¾ cup/5 ounces/140 g dried chickpeas, soaked overnight, or 2 cups/11½ ounces/325 g canned chickpeas, rinsed well and dried; ¾ cup/5 ounces/140 g dried chickpeas, soaked overnight, or 2 cups/11½ ounces/325 g canned chickpeas, rinsed well and dried; 1 pound/450 g tripe, blanched; 2 tablespoons beef dripping or lard 1 onion, chopped; 2 tablespoons beef dripping or lard 1 onion, chopped; 2 tablespoons beef dripping or lard 1 onion, chopped; 1 carrot, peeled and finely chopped; 2 stalks celery, finely chopped; 2 cloves garlic, finely chopped; 1 large sprig thyme; 1 fresh bay leaf; Strip of lemon zest; ½ teaspoon chile flakes; One 28-ounce/796-g can San Marzano tomatoes; ½ cup/125 ml Beef Stock; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 2 tablespoons olive oil; 2½ ounces/75 g hot or sweet chorizo, diced; 2½ ounces/75 g hot or sweet chorizo, diced; 1 red bell pepper, seeded and diced; ¼ cup chopped flat-leaf parsley

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

This is the tripe dish inspired by two British food writers of different generations, Jane Grigson and Hugh Fearnley-Whittingstall, and it will win you over. If you are still a little hesitant, serve the tripe with cooked pasta. Choose a pasta shape that mimics the tripe pieces; that way the tripe will be less evident.

Ingredients

¾ cup/5 ounces/140 g dried chickpeas, soaked overnight, or 2

Main course

Method

Drain the soaked chickpeas and place in a saucepan; if you are using canned chickpeas, skip to the next paragraph. Cover with 1 inch/2.5 cm of cold water, place over medium heat, and bring to a boil. Skim, lower the heat, and simmer, partially covered, for 45 minutes to 1 hour, or until cooked. Drain well.

Spread the chickpeas on a paper towel-lined baking sheet and place, uncovered, in