- Meat and poultry
- Black pudding
Every country consumes tripe, and all countries have different ways of cooking this dish which varies tremendously from one country to the other. Even the people within the country itself adds minute differences to try and enhance the dish of their country's version claiming their way of doing the dish to be the best in the country. Here is the way it is done in Gibraltar, my hometown and my version of "Tripe Gibraltar style".
4 people made this
- 300g chickpeas, soaked in water overnight
- 1kg clean tripe, cut into small bite size pieces
- 1 medium tomato, roughly chopped
- 1 (100g) bunch mint, tied in a bundle at the middle
- 4 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 1 small pig's trotter cut into quarters, (half a trotter if large)
- 1 heaped tablespoon paprika (for colouring)
- 4 whole black peppercorns
- 1cm square fresh hot chilli (do not use the seeds)
- 300ml white wine of your choice
- 6 turns with the pepper grinder (if using a small grinder give it two extra turns)
- salt to taste
- 1 (80g to 100g) chorizo, cut into thick slices (around 1.5cm to 2cm.)
- 80g to 100g black pudding, cut into thick slices (around 1.5cm. to 2cm.)
- 1 fresh mint sprig for each plate to garnish
MethodPrep:5min ›Cook:1hr10min ›Ready in:1hr15min
- Drain and rinse the chickpeas with clean water before adding them to a large pot.
- To the pot add the tripe, tomato, mint bundle, garlic, onion, pig's trotter, paprika, peppercorns, chilli and wine. Pour water into the pot to cover. Add pepper and salt to taste.
- Place the lid on the pot. When boiling starts, cook for 70 minutes. Halfway through cooking give a small stir and top up the evaporated liquid with boiling water if necessary.
- Once cooking is done and the chickpeas and tripe are tender, add the chorizo and black pudding, then cook for an extra 3 minutes.
- Remove and dispose the mint from the pot.
- Serve tripe dish garnished with a sprig of fresh mint. Enjoy!
Use the cooking time as a guideline. Cooking will be done once the tripe and chickpeas are tender, regardless of the stipulated time shown, it is all due to how intense the boiling is carried out.This dish tastes even better the following day.