Dobrada (Tripe Stew)

Name: Dobrada (Tripe Stew)
Prep time: 45 min
Cook time: 5 h
Total time: 5 h 45 min
Yield: 4 serving(s)
Ingredients: 2 ounces dried garbanzo beans; 3/4 lb boneless pork, cut into small dice; 1 piece tripe (One 4x8-inch piece of tripe cut into 3/4inch by 2inch strips); salt, to taste; pepper, to taste; 2 tablespoons flour; 1/4 cup olive oil; 1/2 lb onion, peeled and minced; 8 garlic cloves, minced; 1 cup white wine; 1 (28 ounce) can tomatoes with juice (including liquid, crushing the tomatoes by hand); 1 teaspoon spanish hot paprika; 1/2 lb whole chorizo sausage

Submitted by Impera_Magna

"Having been on a lengthy online search twice for this recipe, I decided to post it so it would be easier to find. Dobrada is described as: "a Portuguese tripe dish usually served with white butter beans and chouriço" or "a stew of tripe, beans, carrots, chorizo and other ingredients served with rice." I've not made this recipe and am not likely to do so.... so prep times are wild guess-timates. Recipe from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=238966 and originally titled: Spanish Tripe Stew with Chick Peas, Chorizo and Paprika"

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Ready In:: 5hrs 45mins
Ingredients:: 13
Serves:: 4

ingredients

2 ounces dried garbanzo beans
³⁄₄ lb boneless pork, cut into small dice
1 piece tripe (One 4x8-inch piece of tripe cut into 3/4inch by 2inch strips)
salt, to taste
pepper, to taste
2 tablespoons flour
¹⁄₄ cup olive oil
¹⁄₂ lb onion, peeled and minced
8 garlic cloves, minced
1 cup white wine
1 (28 ounce) can tomatoes with juice (including liquid, crushing the tomatoes by hand)
1 teaspoon spanish hot paprika
¹⁄₂ lb whole chorizo sausage

directions

Soak the dried chickpeas overnight.
Salt and pepper the tripe and pork and toss them with the flour.
Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine.
Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.
Remove the chorizo and slice it. Return it to the pot and serve.