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.
- 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
- ½ 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
- Heat the olive oil.
- Add the garlic and cook over medium heat for a couple of minutes or until the aroma starts to fill the kitchen.
- Add the sliced onions and diced sausages. Cook over high heat until the edges of the diced sausages start to brown.
- Pour in the diced tomatoes and broth. Add the chickpeas.
- Stir and bring to a gentle boil then add the meat.
- Throw in the bay leaves and oregano. Season with salt and pepper.
- Cover and simmer for about 20 minutes or the liquid is reduced a bit and thickened.
- Taste and add more salt and pepper, as needed, before serving the tripe, sausage and chickpea soup.