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