Spanish Tripe Stew With Chick Peas, Chorizo And Paprika Recipe

• 2 ounce Dry chickpeas
• 3/4 lb Boneless pork, cut into small dice
•     One 4x8-inch piece of tripe cut into 3/4inch by 2inch strips
•     Salt
•     Pepper
• 2 Tbsp. Flour
• 1/4 c. Extra virgin olive oil
• 1/2 lb Onions, peeled and chopped
• 8 x Cloves garlic, chopped
• 1 c. White wine
• 1 x 28 oz can tomatoes with liquid, crushing the tomatoes by hand
• 1 tsp Warm Spanish paprika
• 1/2 lb Whole chorizo

Directions