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.

casaveneracion.com Tripe, sausage and chickpea soup

Recipe: Tripe, sausage and chickpea soup

Ingredients

  •  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

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

Instructions

  1. Heat the olive oil.
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  3. Add the garlic and cook over medium heat for a couple of minutes or until the aroma starts to fill the kitchen.
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  5. Add the sliced onions and diced sausages. Cook over high heat until the edges of the diced sausages start to brown.
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  7. Pour in the diced tomatoes and broth. Add the chickpeas.
  8. Stir and bring to a gentle boil then add the meat.
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  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.
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  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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