LET’S COOK IT: Tripe with chickpeas and chorizo

This is a recipe that all started a few weeks ago when visiting the tapas bar Sr. Guilho and had a delicious “callos”, a tripe stew cooked with chickpeas and chorizo, rich with smokey tones from the tender chorizo and pimenton. It tasted more or less the way it did when I had it in Spain…

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