spanish

Madrid-Style Tripe Stew with Smoked Paprika

This simmered dish pairs beef tripe with smoked paprika, cooked chickpeas and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

30 g Carbohydrates

36 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g beef tripe (pre-cooked, sliced) 400 kcal
69g cooked chickpeas (drained) 113 kcal
9g olive oil 80 kcal
46g onion (finely chopped) 18 kcal
3g garlic (minced) 4 kcal
69g crushed tomatoes 22 kcal
126g low-sodium chicken broth 8 kcal
1.14 tsp (2g) smoked paprika 6 kcal
1.14 tsp (6g) sherry vinegar 1 kcal
0.29 tsp (1g) salt 0 kcal
0.14 tsp (0g) black pepper 1 kcal

Cooking instructions

beef tripe (pre-cookedolive oil
Pat the tripe dry. Heat olive oil in a small pot over medium heat.
onion (finely chopped)garlic (minced)salt
Add onion and garlic with a pinch of salt and cook until soft, 5-6 minutes.
crushed tomatoessmoked paprikablack pepper
Stir in smoked paprika and black pepper for 30 seconds. Add crushed tomatoes and cook 2 minutes.
beef tripe (pre-cookedlow-sodium chicken broth
Add the tripe and chicken broth. Bring to a simmer, cover, and cook gently 25-30 minutes, stirring occasionally.
cooked chickpeas (drained)
Stir in the chickpeas and cook uncovered 5-7 minutes to thicken slightly.
sherry vinegarsalt
Finish with sherry vinegar. Taste and adjust salt, then serve hot.