Lamb tripe with chickpeas and tomato
This hearty stew swaps the pork-heavy Spanish callos tradition — chorizo, ham, blood sausage — for a simpler, halal-friendly base of lamb tripe, chickpeas, tomato and garlic, closer to the North African and Maghrebi way of cooking tripe. Long, slow simmering turns everything tender, and the tripe's own cooking liquid does double duty as the stew's backbone.
Instructions
Soak the chickpeas in plenty of water for 24 hours, then drain.
Cut the tripe into pieces and simmer in a large pot of salted water until tender, 1½ to 2 hours. Drain, reserving the cooking liquid.
Cook the drained chickpeas in salted water until nearly tender, 1½ to 2 hours, or use a pressure cooker to speed this up.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, season with salt and pepper, and cook about 10 minutes, until softened. Stir in the crushed tomatoes and cook 10 minutes more.
Add the chickpeas along with 2 cups of the reserved tripe cooking liquid. Simmer until the chickpeas are fully tender.
Stir in the cooked tripe, season again, and simmer 15 minutes more to let the flavours meld.
Let rest briefly, then serve hot.
Notes
Don't rush the tripe simmer — it needs the time to turn tender, and the cooking liquid it leaves behind adds real depth to the stew.
A pressure cooker cuts both the tripe and chickpea cooking times significantly.
Like most stews, this is even better the next day.
Variations
Add a pinch of cumin or a small piece of dried chile for warmth, both common in North African cooking.
Finish with chopped fresh coriander or parsley just before serving.
Source
Tripe with chickpeas is a well-known dish in Spain, but it is almost always built on pork — chorizo, ham and blood sausage. This version strips that out entirely in favour of lamb, olive oil and simple aromatics, a profile much closer to North African and Maghrebi ways of cooking tripe than to the Spanish original.