Tripe, sausage and chickpea soup

This is a tomato-based soup quite similar to the tomato soup with tripe and sausage but with a few significant differences. First, the ox tripe and knuckles were pressure-cooked to save time and fuel. Second, I used glorious, glorious Vigan longganisa, a present from Alex who went on a field trip to Ilocos about three weeks ago. Result? A spicy and very aromatic soup so hearty it is a meal by itself. Tripe, sausage and chickpea soup

Recipe: Tripe, sausage and chickpea soup


  •  2 to 3  c. of diced cooked ox tripe and ox leg/knuckles
  • 6 pieces of Vigan longganisa, skins discarded then diced
  • 2 to 3 tbsps. of olive oil
  • 3 to 4 tbsps. of minced garlic
  • 1/2 c. of thinly sliced onion
  • 2 bay leaves
  • 2 generous pinches of dried crushed oregano
  • a can of diced tomatoes
  • 1 to 2 c. of broth (i.e., the liquid in which the tripe was cooked)
  • a can of chickpeas, rinsed and drained
  • salt and pepper, to taste

If you don’t have access to Vigan longganisa, you can substitute any ultra-garlicky pork sausage.


  1. Heat the olive oil.
  3. Add the garlic and cook over medium heat for a couple of minutes or until the aroma starts to fill the kitchen.
  5. Add the sliced onions and diced sausages. Cook over high heat until the edges of the diced sausages start to brown.
  7. Pour in the diced tomatoes and broth. Add the chickpeas.
  8. Stir and bring to a gentle boil then add the meat.
  10. Throw in the bay leaves and oregano. Season with salt and pepper.
  11. Cover and simmer for about 20 minutes or the liquid is reduced a bit and thickened.
  12. Tripe, sausage and chickpea soup
  13. Taste and add more salt and pepper, as needed, before serving.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4 to 6

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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2 Responses

  1. sue says:

    hi connie,

    it is like callos…but with ‘soupy’ consistency? the vigan longanisa seems like a great substitute for the expensive chorizo bilbao. makabili nga ng ingredients bukas! salamat!!

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