1. Soak the tripe in water or milk for 10
minutes, rinse thoroughly and drain well. Cut into 5cm /2 inch
squares.
2. Heat the oil n a large heavy saucepan until very hot, add
the onions and garlic and sauté until lightly golden.
3. Add the pimentón, tripe, chorizo and wine, bring to the
boil then stir in the tomatoes, thyme, chili, bay leaves,
cloves, peppercorns, nutmeg and a pinch of salt. Mix well.
4. Add the morcillas, reduce the heat and cook over a very low
heat for 1-1/2 to 2 hours until the tripe is tender.
5. Discard the bay leaves, stir in the chickpeas and cook
gently for a further 5-10 minutes until heated through.
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