Tripe and Chickpea Stew
Ingredients
- to taste Olive oil
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 1 bay leaf
- 150 g chorizo, sliced
- 2 ripe tomatoes, peeled and diced
- 1 tbsp tomato puree
- 1 carrot, peeled and sliced
- 1/2 cup white wine
- as needed Water,
- 1 tin chickpeas
- 250 g honeycomb tripe
- to taste Salt
- to taste Ground black pepper
- to taste Piri-Piri/chilli
- Small handful of fresh parsley, chopped
- to taste Lemon juice
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