Ingredients for 4 people:

400g of tripe, boiled veal “cap i pota”, 1 jar of boiled chickpeas, 100g of chorizo, 50g of Serrano ham, 2 eggs, 1 onion, 1 tomato, hot paprika, garlic, parsley, Spelunca extra virgin olive oil and salt.

Boil the eggs until hard-boiled, peel and set aside. Clean the tripe well and chop it.

2.         In a casserole with some Spelunca extra virgin olive oil, fry the grated onion, add the tomato, the diced cured ham and the sliced chorizo.

3.         Add the tripe to the casserole with a pinch of hot paprika and salt.

4.         Add the chickpeas, chopped eggs and crushed garlic and parsley.

5.         Simmer for 15 minutes and serve.

Did you know?

Chickpeas are a traditional part of the Mediterranean diet and an excellent food. They contain 20% protein and are rich in fibre, minerals, B vitamins and folic acid.