4 Servings
500 g tripe (goto)
2 T cooking oil
2 cl garlic, crushed
1 onion, chopped
1 chorizo de bilbao (spanish
1 sausage), sliced
1 c tomato sauce
1 red (or green pepper)
1 c gabansos (chick peas), cooked
2 c broth
2 potatoes, cubed and fried
1 salt., to Taste
1 t vetsin (msg)
Clean and boil tripe in salt and water until tender. Cut into small
pieces and set aside. Fry the garlic and onions in hot oil. Add the
chorizo de bilbao and pour in tomato sauce. Drop in tripe, pepper,
garbansos and potatoes. Simmer until sauce is of desired
consistency. Just before removing from the fire, season with salt and
Vetsin.
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