About this recipe:Every country consumes tripe, and all countries have different ways of cooking this dish which varies tremendously from one country to the other. Even the people within the country itself adds minute differences to try and enhance the dish of their country's version claiming their way of doing the dish to be the best in the country. Here is the way it is done in Gibraltar, my hometown and my version of "Tripe Gibraltar style".
Drain and rinse the chickpeas with clean water before adding them to a large pot.
To the pot add the tripe, tomato, mint bundle, garlic, onion, pig's trotter, paprika, peppercorns, chilli and wine. Pour water into the pot to cover. Add pepper and salt to taste.
Place the lid on the pot. When boiling starts, cook for 70 minutes. Halfway through cooking give a small stir and top up the evaporated liquid with boiling water if necessary.
Once cooking is done and the chickpeas and tripe are tender, add the chorizo and black pudding, then cook for an extra 3 minutes.
Remove and dispose the mint from the pot.
Serve tripe dish garnished with a sprig of fresh mint. Enjoy!
Use the cooking time as a guideline. Cooking will be done once the tripe and chickpeas are tender, regardless of the stipulated time shown, it is all due to how intense the boiling is carried out.
This dish tastes even better the following day.