Spanish Tripe Stew with Chick Peas Chorizo and Paprika

Ingredients

• 2 ounces dried chickpeas
• 3/4 pound boneless pork, cut into small dice
• One 4x8-inch piece of tripe cut into 3/4-inch by 2-inch strips
• Salt
• Pepper
• 2 tablespoons flour
• 1/4 cup olive oil
• 1/2 pound onions, peeled and minced
• 8 cloves garlic, minced
• 1 cup white wine
• 1 28-ounce can of tomatoes with liquid, crushing the tomatoes by hand
• 1 teaspoon hot Spanish paprika
• 1/2 pound whole chorizo

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