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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried chickpeas overnight. | 2. Salt and pepper the tripe and pork and toss them with the flour. | 3. Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes. | 4. Add the onions, garlic, white 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	2	ounces	dried	214.3222	35.692	11.6063	3.4246
pork	3/4		boneless cut	1279.152	0.0	47.3218	119.3081
tripe	1	piece	cut	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1/2		peeled minced	32.0	7.472	0.88	0.08
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
white wine	1	cup		-	-	-	-
tomato juice	1	can		61.934	12.8604	3.0967	1.0565
hot paprika	1	teaspoon		-	-	-	-
chorizo sausage	1/2			64.4962	0.2637	3.4162	5.4248

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.