Menudo Gitano

The "Menudo Gitano" (also called Andalusian tripe) is a dish prepared from tripe in Andalusian cuisine, 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 ratio 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. During cooking butter is often used colored. It is served hot in a clay pot.