How to make
Pour boiling water over the chickpeas/beans, and allow to cool.
Place them in a pressure cooker, pour a little water, allow to boil, then back to cool and pour 8 cups of cold water.
Added the tripe to the pressure cooker and boil for 30 minutes. The onion, carrots and garlic are finely cut and fried until golden in preheated oil.
The tomatoes are cut into large cubes and added to the other products in the pot and left to stew.
Add the chopped into small pieces tripe. Salt and gradually pour the broth in.
Add the chickpeas/beans, bay leaf and oregano and simmer for 20 minutes.
Serve with chopped fresh parsley or chili pepper.
