Ekin’s Dish of Tripe with Chickpeas

A new recipe from Ekin’den Lezzetler: Tripe with Chickpeas! This new recipe will add flavor to your table by using leftover tripe from the Feast of Sacrifice. Remember to watch our video and share your comments with us!

Capacity 4 Person

Cooking Time 40 Minute

Watch Video

Necessary
Materials for the Recipe

3 cups Ekin chickpeas
900 g beef tripe
3-4 cups water
1-2 onions
2 tbsp vegetable oil
1 tsp salt
1 pinch of ground red pepper
1.5 tbsp tomato paste

How is it done?

Wash the cleaned tripe and place it in a pressure cooker.
Add enough water to cover the tripe and also add salt, then boil it in a pressure cooker for about 40 minutes.
Turn off the heat and let it cool.
When it reaches the desired temperature, cut it into bite-sized pieces about half a finger long.
Heat the oil in a separate pot, add the finely-chopped onions.
When the onions turn pink, add the tomato paste and sauté it.
Add some of the remaining water from the tripe, and add a bit more water as needed.
When the water boils, add the tripe and cooked chickpeas.
Add salt and spices.
Continue cooking it until the tripe is completely cooked.
Serve it hot.

Ekin’s Dish of Tripe with Chickpeas

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