Salt cod tripe with Anoia chickpea and Garriga black pork sausage fritter stew
Note for screen reader users. This gallery shows one element, which can be an image or a video. Use the controls from the ‘Gallery Controls’ area to show the previous or the next element. You can also click on the element you wish to visualise.
Slide of 1
Sustainable recipe
Ingredients
- 800 g de cigrons secs
- 150 g de tomàquet
- 500 g de tripa de bacallà
- 50 g d’ametlla
- 20 g de panses
- 75 g de botifarra negra
- 500 ml d’aigua
- 500 ml de llet
- 120 g de farina
- 70 g de mantega
- 3 ous
- 3 g d’impulsor
- Herbes aromàtiques
- Julivert
- Oli d’oliva
Preparation
The night before:
- First, put the salt cod tripe in a saucepan with cold water. Let it come to the boil, turn off the heat and leave to soak for 12 hours. Second, put the chickpeas to soak and leave them for about 10 hours.
- The next day, put the chickpeas in a large saucepan of boiling water and cook until fully cooked. Remove from the heat and set aside, out of the water.
- Dice the tripe and set aside.
- Lightly fry the garlic in a saucepan. Once it begins to turn golden-brown, add the tomato and let it glaze. Add the chickpeas and the tripe, the crushed almonds and parsley, the herbs, cover them with the chickpea water and leave to cook. Set aside.
For the bunyols (fritters)
- Peel and dice the botifarra then sauté. In a separate saucepan, boil the water, milk, salt and butter. Once the butter has melted, add the flour in one go and stir it all together away from the heat. Add the eggs little by little, the botifarra and the baking powder, and leave it to rest. Fry the fritters and set aside.
Allergens:
- Fish
- Nuts
- Lactic products
- Gluten
Ingredients
- 800 g de cigrons secs
- 150 g de tomàquet
- 500 g de tripa de bacallà
- 50 g d’ametlla
- 20 g de panses
- 75 g de botifarra negra
- 500 ml d’aigua
- 500 ml de llet
- 120 g de farina
- 70 g de mantega
- 3 ous
- 3 g d’impulsor
- Herbes aromàtiques
- Julivert
- Oli d’oliva
A sustainable food system creates prosperity, promotes social justice, regenerates natural resources and ecosystems and safeguards the capacity of future generations to feed themselves sustainably. Sustainable food is good for the people, the regions and our planet.
1