The "Menudo Gitano" (also called

Andalusia Andalusia (, ; es, Andalucía ) is the southernmost Autonomous communities of Spain, autonomous community in Peninsular Spain. It is the most populous and the second-largest autonomous community in the country. It is officially recognised as a ...

n tripe) is a dish prepared from

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...

in Andalusian

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

, this dish uses chickpeas in its preparation. It is a winter dish, served hot and traditionally in a clay pot. This recipe is already mentioned by Juan de Altamira in his book "''The Newest Kitchen Art''", in the early nineteenth century.

Features

This dish often used to the

chickpeas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...

ratio In mathematics, a ratio shows how many times one number contains another. For example, if there are eight oranges and six lemons in a bowl of fruit, then the ratio of oranges to lemons is eight to six (that is, 8:6, which is equivalent to the ...

of four to one, i.e., that for every kilo means chickpea two pounds of tripe are added. In preparing this dish during cooking, tripe dwindle as the chickpeas grow. The dish is usually prepared with a combination of tripe, chickpeas, pig’s trotter, ham or bacon, onions, garlic, parsley, bay leaves, salt, pepper, and a sofrito made from onions, tomatoes, morcilla, chorizo, and olive oil. the ingredients are cooked until soft, then mixed with the sofrito in order to create a rich sauce. Menudo gitano is served in a shallow dish with the morcilla sausage laid on top. During cooking butter is often used colored. Interestingly, the tripe is most abundant after Sevilla’s bullring has hosted a bullfight. It is served hot in a clay pot.

References

{{Reflist Andalusian cuisine