Tripe Galician are a traditional comprehensive recipe because it takes chickpeas, vegetables and animal protein. It is a strong spoon dish , very tasty and ideal for cold days that we can find as a tapa in many bars.
Homemade tripe is a bit slow to make, as they need a lot of cooking. They can be made in a traditional way by cooking them little by little, but it can take 3-4 hours, so if you’re in a hurry, we recommend making them with a quick cooker. Both ways are delicious, so read on and discover how to make Galician tripe with chickpeas to share with the family.
Ingredients to make Galician Callos:
- 500 grams of chickpeas
- 500 grams of beef tripe
- 4 cloves of garlic
- 1 onion
- 1 bay leaf
- 1 tablespoon of sweet paprika
- 1 dessert spoon of hot paprika (optional)
- 1 dessert spoon of cumin powder
- 200 grams of ham
- 200 grams of bacon cut into strips
- 1 handful of salt
How to make Galician tripe:
Step NO 1
The day before preparing the Galician tripe recipe , put chickpeas in a saucepan covered with cold water. They must be at least 12 hours.
Step NO 2
Clean and wash the beef tripe under the tap . Although they usually come already clean, it is better to wash them again.
Step NO 3
Put a pot on the fire with a little water and add the tripe. When they start to boil, let them cook for 10 minutes . After this time, throw the water and drain. Put the water and the corns back in, close the pot and, when steam starts to come out, leave them for 30 minutes.
If you do it in a traditional way, let them cook for 1 hour.
Step NO 4
After this time, cool the pot and open it. Add the onion, garlic cloves, bay leaf, sweet paprika, a bit of hot paprika if you like, and cumin. Drain the soaked chickpeas well and add them to the pot.
Add more water if you see that it is necessary, it has to cover everything. Close the pot again and let it cook for about 45 minutes .
Step NO 5
While everything is cooking, cut the chorizo into pieces, the ham and the cured bacon into strips.
Step NO 6
When this time has passed, cool the pot, open and add the chorizo, ham and bacon. Put a little salt, without going overboard. Close the pot again and leave it for another 20 minutes .
Step NO 7
Salt test and rectify. Also taste spicy and, if you want them to spice a bit more, add more hot paprika. Let it cook for a few minutes and continue tasting until the traditional Galician tripe is left to your liking.
This dish is better to leave it for the next day , since it will have rested and will be better. If the sauce is liquid, nothing happens, when you let them rest, the gelatin from the tripe will thicken the sauce; that is why it is better to let them rest for a whole day. Accompany with bread to dip in the broth and enjoy!
If you liked the Galician Callos recipe , we suggest you enter our Stew Recipes category .
Galician broths and other traditional recipes
You already know how to make homemade tripe, but are you wanting to know more Galician recipes ? Do not hesitate to visit some of these and enjoy the flavors of homemade and traditional food.
- Navarre tripe
- Galician pork shoulder with potatoes
- Turnip omelette with potatoes and chorizo
- Tiger mussels