{"id":3726,"date":"2014-11-09T17:54:10","date_gmt":"2014-11-09T16:54:10","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=3726"},"modified":"2017-02-13T09:16:27","modified_gmt":"2017-02-13T08:16:27","slug":"tripes-aux-pois-chiches-a-lespagnole","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/tripes-aux-pois-chiches-a-lespagnole\/","title":{"rendered":"Recette de tripes aux pois chiches \u00e0 l&rsquo;espagnole"},"content":{"rendered":"\n<p>Cette recette d\u00e9crit\u00a0comment pr\u00e9parer facilement un plat\u00a0de <strong>tripes\u00a0aux pois chiches \u00e0 l&rsquo;espagnole<\/strong>, avec du chorizo, du boudin et un morceau de lard. En Espagne on\u00a0peut le trouver servi comme plat accompagn\u00e9 d&rsquo;un bon vin rouge ou comme tapas avec une bi\u00e8re. Quelque soit la fa\u00e7on de le\u00a0manger, il faut toujours un peu de pain pour\u00a0tremper dans sa\u00a0merveilleuse sauce. C&rsquo;est trop bon\u00a0!<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Comment faire des tripes aux pois chiches \u00e0 l&rsquo;espagnole<\/h2>\n<p>Une pr\u00e9paration bien\u00a0\u00e9pic\u00e9e qui laisse un go\u00fbt en bouche d\u00e9licieux. Ceci est certainement le plat d&rsquo;hiver avec\u00a0des pois chiches que je pr\u00e9f\u00e8re. C&rsquo;est tr\u00e8s riche, oui, mais tr\u00e8s savoureux.<\/p>\n<p>Voici la recette :<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/11\/callos_con_garbanzos.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Tripes aux pois chiches\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/11\/callos_con_garbanzos.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/11\/callos_con_garbanzos-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/11\/callos_con_garbanzos-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/11\/callos_con_garbanzos.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/tripes-aux-pois-chiches-a-lespagnole\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de tripes aux pois chiches \u00e0 l&rsquo;espagnole<\/h2>\n<span id=\"post-ratings-3726\" class=\"post-ratings\" data-nonce=\"f0b1d40362\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_3726_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(3726, 1, '1 Star');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3726_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(3726, 2, '2 Stars');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3726_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(3726, 3, '3 Stars');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3726_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(3726, 4, '4 Stars');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3726_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(3726, 5, '5 Stars');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,67 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-3726-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT45M>45m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-02-13\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire des tripes aux pois chiches \u00e0 l'espagnole, avec du chorizo, du boudin et un morceau de lard. Recette facile.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">300 g de tripes de b\u0153uf soigneusement nettoy\u00e9es et\u00a0coup\u00e9es en morceaux<\/li>\n<li itemprop=\"recipeIngredient\">250 g de pois chiches<\/li>\n<li itemprop=\"recipeIngredient\">1 chorizo espagnol \u00e0 cuire<\/li>\n<li itemprop=\"recipeIngredient\">1\u00a0boudin noir espagnol \u00e0 cuire<\/li>\n<li itemprop=\"recipeIngredient\">150 g de lard (en une seule pi\u00e8ce)<\/li>\n<li itemprop=\"recipeIngredient\">1 morceau d&rsquo;os de jambon (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 soupe de paprika doux<\/li>\n<li itemprop=\"recipeIngredient\">1 piment\u00a0de Cayenne<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d&rsquo;ail<\/li>\n<li itemprop=\"recipeIngredient\">200 g de tomates (naturels,\u00a0en conserve ou en coulis)<\/li>\n<li itemprop=\"recipeIngredient\">1 gros oignon<\/li>\n<li itemprop=\"recipeIngredient\">1 ou 2 feuilles de laurier<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">La veille, faire tremper\u00a0les pois chiches dans un bol couverts d&rsquo;eau froide pendant au moins 12 heures.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les tripes dans une grande cocotte\u00a0et couvrir d&rsquo;eau froide. Porter \u00e0 \u00e9bullition \u00e0 feu vif.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher et laver l&rsquo;oignon. Ciseler\u00a0finement.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;eau commence \u00e0 bouillir laisser cuire les tripes environ 10 minutes. Les \u00e9goutter et jeter\u00a0l&rsquo;eau de cuisson. Rincer la cocotte.<\/li>\n<li itemprop=\"recipeInstructions\">Remettre les tripes dans la cocotte.\u00a0Couvrir d&rsquo;eau froide \u00e0 nouveau. Ajouter la feuille de laurier et la moiti\u00e9 de l&rsquo;oignon hach\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Porter encore a \u00e9bullition \u00e0\u00a0feu vif. D\u00e8s que l&rsquo;eau\u00a0commence \u00e0 bouillir, r\u00e9duire \u00e0 feu moyen. \u00c9cumer plusieurs fois pendant la cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Apr\u00e8s\u00a0une heure de cuisson, ajouter les pois chiches \u00e9goutt\u00e9s pr\u00e9alablement. Laisser mijoter \u00e0 feu doux.<\/li>\n<li itemprop=\"recipeInstructions\">D&rsquo;un autre cot\u00e9, faire chauffer 2 ou 3\u00a0cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive dans une po\u00eale \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Peler et laver l&rsquo;ail. Hacher\u00a0finement ou \u00e9craser au mortier.<\/li>\n<li itemprop=\"recipeInstructions\">Quand l&rsquo;huile est chaude, faire dorer l\u00e9g\u00e8rement l&rsquo;ail. Ajouter l&rsquo;oignon hach\u00e9 restant\u00a0et faire revenir \u00e0 feu moyen\u00a0pendant environ 5 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9craser le piment de Cayenne au mortier.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les tomates et enlever le p\u00e9doncule. Couper-les en morceaux et broyer\u00a0avec un moulin \u00e0 l\u00e9gumes.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;oignon est l\u00e9g\u00e8rement dor\u00e9, retirer du feu et ajouter le piment de\u00a0Cayenne et la cuiller\u00e9e \u00e0 caf\u00e9 de paprika. M\u00e9langer bien.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le coulis de\u00a0tomates. Laisser r\u00e9duire \u00e0 feu moyen-doux environ 10 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Verser\u00a0la sauce tomate dans\u00a0la cocotte et remuer.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer\u00a0\u00e9galement l&rsquo;os de jambon, le chorizo, le boudin et\u00a0le morceau de lard. Faire\u00a0mijoter \u00e0 couvert avec\u00a0une petite ouverture pour laisser sortir la vapeur.<\/li>\n<li itemprop=\"recipeInstructions\">Retirer le chorizo et le boudin apr\u00e8s\u00a0une demi-heure et r\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Poursuivre la cuisson jusqu&rsquo;\u00e0 ce que les pois chiches soient tendres. Cela peut prendre 2\u00a0ou 3\u00a0heures ou plus, selon le type de pois chiche. Si vous le jugez n\u00e9cessaire, ajouter encore de l&rsquo;eau chaude pendant\u00a0la cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbtez les pois chiches, si ils\u00a0sont tendres, retirer le lard, la feuille de laurier et l&rsquo;os de jambon.<\/li>\n<li itemprop=\"recipeInstructions\">Saler selon\u00a0\u00a0votre go\u00fbt, en faisant attention, car l&rsquo;os de jambon et le lard sont d\u00e9j\u00e0 sal\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">Couper le lard en morceaux, le\u00a0chorizo et le boudin en rondelles.\u00a0Replacer-les dans\u00a0la cocotte. Faire mijoter\u00a0quelques minutes de plus pour m\u00e9langer saveurs.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat. Bon app\u00e9tit!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Vous pouvez servir imm\u00e9diatement ce plat de tripes aux\u00a0pois chiches \u00e0 l&rsquo;espagnole. On peut \u00e9galement le\u00a0pr\u00e9parer \u00e0 l&rsquo;avance, c&rsquo;est aussi bon\u00a0r\u00e9chauff\u00e9 \u00e0 feu doux. Vous pouvez \u00e9galement le congeler en portions.<\/li>\n<li>Les pois chiches doivent doivent \u00eatre\u00a0ajout\u00e9es \u00e0 la cuisson avec l&rsquo;eau bouillante.<\/li>\n<li>Si vous devez\u00a0nettoyer les tripes, ajouter du\u00a0jus de citron et un trait\u00a0de vinaigre dans un grand bol, le remplir avec de l&rsquo;eau froide, et frottez les tripes entre\u00a0elles, puis les \u00e9goutter. R\u00e9p\u00e9ter le\u00a0processus environ 4 ou 5 fois jusqu&rsquo;\u00e0 ce que l&rsquo;eau soit\u00a0propre.<\/li>\n<li>Combinez ce plat de\u00a0tripes aux\u00a0pois chiches dans un\u00a0menu l\u00e9ger\u00a0pour compenser la richesse du plat.<\/li>\n<li>N&rsquo;h\u00e9sitez pas a parcourir d&rsquo;autres <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/legumes-secs\">recettes avec des l\u00e9gumes secs<\/a>. Je vous recommande la <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/fabada-asturiana.html\">fabada<\/a><\/strong>, un plat un peu similaire au cassoulet, mais fait avec du chorizo.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant vous savez comment faire des tripes aux pois chiches \u00e0 l&rsquo;espagnole<\/h3>\n<p>Et vous, aimez-vous les tripes ? Avez-vous d\u00e9j\u00e0 go\u00fbt\u00e9 \u00e0 ce plat ?<\/p>\n<p>\u00c0 bient\u00f4t pour une nouvelle recette !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire des tripes aux pois chiches \u00e0 l&rsquo;espagnole, avec du chorizo, du boudin et un morceau de lard. Recette facile.<\/p>\n","protected":false},"author":1,"featured_media":7445,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"tripes","_yoast_wpseo_metadesc":"Comment faire des tripes aux pois chiches \u00e0 l'espagnole, avec du chorizo, du boudin et un morceau de lard. Recette facile.","footnotes":""},"categories":[20],"tags":[180,940,396,471,83,495],"class_list":["post-3726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","tag-pois-chiches","tag-tapas","tag-chorizo","tag-legumes-secs","tag-morcilla","tag-tripes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de tripes aux pois chiches \u00e0 l&rsquo;espagnole<\/title>\n<meta name=\"description\" content=\"Comment faire des tripes aux pois chiches \u00e0 l&#039;espagnole, avec du chorizo, du boudin et un morceau de lard. 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