Callos con garbanzos — Turkey

Callos con garbanzos is a hearty stew built from beef or veal tripe simmered slowly with chickpeas until both turn soft and the broth thickens into something between a soup and a stew; in some regions it's known as menudo, in others simply as callos. It is reported from Andalusian cooking, in southern Spain, where it counts as a cold-season dish, cooked and served for a long time in a clay pot; it is also associated with Romani cooking in the region, under the name menudo gitano. The tripe is cleaned thoroughly and cut into small pieces, then simmered for a long time with onion, garlic, bay leaf and a little paprika until tender; dried chickpeas, soaked beforehand, are added partway through so they finish cooking in the same pot and take on the flavor of the broth. A touch of chorizo or blood sausage sometimes joins the pot toward the end for extra richness, and the stew is left to sit briefly before serving so the flavors settle. What sets this chickpea version apart from other Spanish tripe stews is exactly the presence of chickpeas rather than potatoes or plain vegetables, which gives the broth a thicker, nuttier body and turns the dish into more of a complete one-pot meal than a lighter tripe soup.