*Callos a la Gallega*Receta Sencilla*

#TRIPE #TRIPEGALICIA #TRIPESUNDAY #GALICIANRECIPES #GALICFOOD    • Callos con garbanzos, callos a la gallega ...   GALICIAN-STYLE TRIPE OR WITH CHICKPEAS If we're talking about savory recipes, or rather, star stews in Galician cuisine, there's one dish that occupies a unique place among legume stew recipes: Galician-style tripe. Ingredients 1 kg chickpeas 1 1/2 kg Beef stomach 2 smoked chorizo sausages (preferably Galician) 1 veal shank 2 garlic cloves 2 large onions 2 lemons 1 tablespoon ground cumin 1 tablespoon sweet paprika and 1 tablespoon hot paprika Salt (to taste) PANCETTA, BAY SIDE, HAM, OIL, 1 loaf of bread Tripe, Galician stew, and Galician broth or stew are dishes that are deeply rooted in the deepest and most distant parts of Galician culture. When tripe was prepared on holidays, in times of scarcity, it was the height of happiness for many. In Galicia, it's customary to prepare tripe stewed with chickpeas. A curious recipe when compared to the tripe we find in Madrid or Asturias, where I miss legumes. A dish our gourmet Álvaro Cunqueiro told us about Although it's a long-preparation dish, I encourage you to give it a go. The result is a super-flavorful, creamy dish. I'd even say it's creamy, and it couldn't be better. Instructions The night before: Soak the chickpeas in enough water to cover them. Next, cut the tripe into squares or a rectangle, roughly the size you cut the potato for the omelet, and place them in a large bowl with water, the 4 sliced lemons, 3 of them squeezed, and the juice also added to the water. Also, place the veal shank in the same bowl. Make sure it's clean beforehand, and if there are any hairs, take care to remove them; you can use old, unused tweezers. The next day: Drain the water from the tripe and place it in a large pot covered with water. Add the onions and garlic bulbs, cover the pot, and let it cook for approximately one hour. To test for doneness, you should be able to pierce the meat with a fork even if it's not cooked through. Next, add the chickpeas and boil for an hour before adding the bacon, the ham (cut in half), the sliced chorizo sausages, the parsley, and enough hot water to cover everything. Bring to a boil over high heat. Reduce the heat and let it cook over medium heat for approximately one to one and a half hours. Make sure the chickpeas are tender but not falling apart. Taste and adjust the salt if necessary. At this point, you can also add more spicy paprika, cumin, and/or tripe spices to your liking. In mine, it was perfect this way. Serve hot. I always make tripe on a Saturday for Sunday lunch. It's a stew that, like many others, is much better the next day. But it's not that you can't eat it the same day, obviously. This dish should be accompanied by good bread to dip in the sauce. A traditional dish, the star of Galician stews.