The first thing we must do is blanch and cook tripe. First we whiten them, cooking them in boiling water, to remove impurities.
Once bleached, put in a wide and tall pot, and add them with the spiked onion, the sausage and the bay leaf, in addition to the soaked chickpeas (in a mesh). Cover with water and cook over low heat for two and a half hours.
After that time we rescued the meats, We remove the ossicles that remain and we also rescue the chickpeas, and reserve aside to put ourselves with the sofrito.
Cut the vegetables into fine brunoise and fry them with a little olive oil in a clay pot. First the garlic and then the onion, cooking them about 20 minutes over low heat.
After that time, add the chorizo pepper paste, the tomato sauce, cook for ten more minutes and add the paprika and moisten with several saucepans of the cooking broth of the tripe.
We let it all cut in half, add the meats and cook another half hour over a low heat. Add the chickpeas, integrate and let cook five more minutes and serve the tripe very hot.
Optionally, they can be left to rest for 24 hours. well covered and at room temperature if it is low; if not, once they cool, we take them to the fridge and reheat them the next day.