Receta: Callos con garbanzos

Eat it: 01/22/2014 http://programas.canalsur.es/cometelo... INGREDIENTS 1 kg of tripe or menudo 2 pig's trotters 1/4 kg of chickpeas 1 ham bone 200 g of chorizo 100 g of blood sausage 2 onions 5 garlic cloves 2 small, ripe tomatoes 1 large potato 2 lemons Bay leaf, cayenne pepper, mint, and sweet paprika Extra virgin olive oil, vinegar, salt, and pepper COOKING PROCESS: Cut the tripe into small pieces and place it in a large container along with the pig's trotters, cut in half lengthwise. Add the chopped lemons, 3 tablespoons of vinegar, and a handful of salt. Scrub the tripe thoroughly with your hands to clean them. Rinse them several times until the water runs clear, drain them, and place them in a pot with the trotters, covered with cold water, over high heat. Once it begins to boil, drain the water and cover them again with cold water. Add a chopped onion, 3 bay leaves, the ham bone, and salt. Let it boil for 1 hour. Then add the soaked chickpeas. Make a sauté in a pan with a little extra virgin olive oil, 1 chopped onion, 5 sliced ​​garlic cloves, 1 chili pepper, a generous tablespoon of sweet paprika, the peeled and chopped tomatoes, and a sprig of mint. Blend and pour over the tripe along with the whole chorizo ​​and blood sausage. Let it cook until the sauce is well combined and season with salt. (It's important to monitor the cooking time in case you need to add more water.) Finally, when the tripe is cooked, peel and dice the potato. Fry in extra virgin olive oil. Set aside and season with salt.