Menudo (tripe de Cádiz)

Menudo. Today we will see How to make a gaditano frequently, or some chickpea with tripe, as you energetic call them. Tripe recipes there are many, there are recipes not even carrying chick peas, only tripe, but often of Cádiz is characterized above all by take quite a few chickpeas, and be well picantito (although this can adapt it to your liking).

Notice that on this occasion the recipe is for four people, if you are two at home not do half the best when you do dishes freeze what sobre, is so you save time in the kitchen and work. For some in the photo I have put a tapita, but this recipe out 4 good dishes. The kitchen!

Ingredients to make Menudo (for 4 people):

500 grams of beef tripe well clean (if you prefer you can mix pork and beef) 250 g of chickpeas secos.1 piece of bone of the leg of the cow (about 150 or 200 grams) 1 piece of ham of about 100 gramos.150 grams of sausage (can use chorizo to kitchen)(, string or from jabugo, but avoids the spicy sausage).2 cloves of ajo1 medium onion (200 grams) 1 medium carrot (about 100 grams) 1 large tomato (about 250 grams) 3 tablespoons of iberico lard (60 grams) 3 small spoonfuls of paprika (if La Vera much better) 1 teaspoon of salt (most other) (if necessary at the end of the stew) 2 small tablespoons of collected spices or spice for menudo (look at the end of the recipe) 1 pepper of cayena1 sheet of laurel2 nails in grano1 tablespoon of fresh good grass picada1 lemon to clean the callosagua

Recipe for making Menudo (for four people):

Even if you buy well clean tripe always it is good to give a good look at home to stay calm.  I what I do is rinse well under the tap corns and the piece of leg. Then I put them in a pileup with plenty of water, I exprimo half a lemon and leave for 1 hour soak with the half a lemon inside. Then throw the water, and return to soak with the remaining lemon half for another hour. If you're short of time adds all the lemon once and leaves while you can.Now we put corns and the piece of leg in a pot and cover them with water. We provide strong fire and when boiling water left to fire medium for 10 minutes. Then we drain the tripe pulling all the water (not her retain). They are now ready to cook tripe.Put corns and the piece of leg back in the pot, returns to fill with water (with a liter will be enough). Add the paprika, the teaspoon of salt, onion with pins in grain nailed it the carrot pelada, the tomato with a pair of puncture so not it bursts, the lard and the bay leaf. It leaves to the fire until calluses are tender (about 40 minutes in pot express or about 2 hours in normal pot on medium high heat).When the calluses are tender add the chickpeas, cut into small pieces or sliced sausage and ham to taquitos. Leaves over medium until they are soft chickpeas heat (not you put time because it varies much depending on the type of Chickpea and the hardness of the water).When are the chickpeas almost tender put on a mortar peeled garlic, cayenne pepper and the chopped good grass and machaca well. Add this crushed chickpeas and also incorporates the spices for the menudo. Removes the stew and left to fire medium low at least 20 minutes so the flavors are mixed and the stew take body. Test of salt and if it does lack you can add a little more salt or spices.If you want to eat a Menudo from category you have to do is store the soup in the refrigerator until the next day and you'll see the difference in taste, I promise that it has nothing to do. If you can not endure more serves already same and out of the kitchen, but don't forget the bread!

To eat:

Chickpeas should be between 10 and 12 hours soaking and if you do not acordaste the night before you can buy them already soaked but note that 250 grams of dried chickpeas are 500 grams of soaked chickpeas. What do not recommend are canned chickpeas are cooked and will not serve to the recipe unless those you add to the end of everything.

Check if the spices to often that you use are already built-in Cayenne, if not vintages Cayenne that puts the prescription unless you like very hot.

Beware the sausage that you use to make the recipe, if you use a spicy sausage you will have to adjust the amount of spices well so that you will not be too spicy tripe. Ham also have to take care to not be too salty. In any case the best thing is staying a bit short of spicy and salt the first time you do the recipe, you can always adjust later.

As I have told you the frequently, as almost all soups, is more good from day to day that the flavors settle over time and take a completely different level. For the same reason (for the time), it is not good to do too fast chickpeas (in pot express for example) because they do not have time to catch the flavour of the soup.

My advice to prepare this recipe is to use an express pot or a pan quickly to prepare the tripe, then to add the chickpeas still with the same pot but without cover (function logically as a normal pot) and so you can save time with corns and give time to the chickpeas to get flavor.

Anyway If you are going to prepare the Menudo from day to day you can encourage you to cook the chickpeas with the stuffy pressure cooker because with the day of rest will have sufficient time to pick up the flavor of the sauce. In this case I advise you not you pass by cooking in the closed pot, no more than 10 minutes, because you run the risk of that dump the chickpeas

I hope that you like the recipe and enjoy at the table with this dish. Soon we will have more recipes. A greeting from chefs and cooks.