600 g of tripe (dried and cleaned)
salt and pepper
1/2 pound new chicken
100 g of tongue
600 g of white beans
150 g of carrots
150 g of onion
100 g of chourico
2 tablespoons of egg yolk
1/2 cup of chopped parsley
1 leaf of rosemary
400 g of rice
600 g of tripe (dried and cleaned)
salt and pepper
1/2 pound new chicken
100 g of tongue
600 g of white beans
150 g of carrots
150 g of onion
100 g of chourico
2 tablespoons of egg yolk
1/2 cup of chopped parsley
1 leaf of rosemary
400 g of rice
Wash the tripe thoroughly
Bring to a boil with water, then let it simmer
Scrape with salt and pepper
Simmer in 2 liters of seasoned water for 3-5 hours (or pressure cooker for 1 1/2 hour)
While that cooks, cook the chicken and tongue with 1 cup of water
Let the white beans soak overnight
Bring to a boil after almost cooked
Add sliced carrots and half the onion in fine sticks
When everything is cooked, debone the chicken and cut into pieces, slice the tongue and chourico into squares
Heat the egg yolk in a pan and fry the remaining onion, chopped
When golden, add the meats and tripe, cut into squares
Stir and let it cook for some minutes
Add the white beans, carrots, parsley, rosemary, and check the seasoning
Simmer slowly and serve with cooked white rice
Serve 8 portions.
