Galician tripe


• 1 k of belly (well washed)
• 1 tablespoon of baking soda
• 5 lemons
• 1 leg of beef
• 1 leg of pig
• 3 onions
• 4 tablespoons of minced parsley
• 1 bay leaf
• 8 garlic cloves, crushed
• 1 cup small cut chives
• 1 cup of garlic stem, cut very small
• 1 cup of onion in julienne
• 1 cup of red bell pepper in julienne
• 5 tablespoons of olive oil
• 3 Spanish chorizos cut into wheels
• 2 cups of chickpeas cooked al dente
• 1 tablespoon of dried and ground paprika
• 1/2 tablespoon of freshly ground pepper
• Salt to taste

The belly is washed very well, rubbing with lemon, and soaked in a container of water that covers it, to which a tablespoon of bicarbonate has been added. It is washed again under running water. Once clean, put the belly in a pot with water that overflows it, and cook until it softens; You can also cook it in a pressure cooker to decrease the cooking time. Strain reserving the broth, let it cool, and cut into small strips.
The beef and pig feet are brushed and scraped with a knife under running water. They are cooked separately in pots so that the water covers them, until they soften, they are strained reserving the liquid and, once cold, the bones are removed, and they are cut very small, the obtained from both is joined and the broths are mixed in one pot.
Pour the oil into a cauldron or large pot and fry, the onion, garlic, chives, garlic porro, cook until wilted and then add the paprika, pepper, chopped parsley, bay leaf and salt, the chorizos, the chickpeas, stir everything very well and add the cut belly and the broth where it was cooked, the beef and pork legs and its two broths where, let it be reduced, tasted, the salt is rectified and it is ready at your service.