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