Callos con garbanzos santandereanos

Soak the chickpeas Cover the chickpeas generously with cold water in a bowl and refrigerate for 8–12 hours. Drain and rinse. Keep the remaining water for cooking; the chickpeas should not sit at room temperature.

Cook tripe until tender Put the tripe in a heavy pot with 2 L fresh water and the baking soda. Add 4 g of the salt to this water. Bring to a boil, skim, then cover and simmer gently for about 2 hours, checking after 90 minutes. Add hot water if needed. It is ready when a fork enters easily; timing depends on the cut. Drain, rinse briefly and cut any larger pieces to about 2 cm.

Cook the chickpeas Cover the drained chickpeas in a second pot with about 2 L fresh water. Bring to a boil, skim and simmer gently, partly covered, for 60–90 minutes until creamy inside but still holding their shape. Salt is added later. Drain, reserving 250 ml cooking liquid.

Build the sofrito and stew Warm the lard or oil in a heavy pot over medium-low heat. Add tomato, onion, garlic and red pepper; cook 12–15 minutes, stirring, until collapsed and glossy. Stir in achiote, cumin, 8 g salt and black pepper for 30 seconds. Add the tripe and cook 5 minutes, turning to coat. Pour in the beer and simmer 5 minutes. Add chickpeas and 150 ml reserved liquid; simmer uncovered for 20 minutes, stirring gently. Add more liquid if you prefer a looser stew, then taste the finished sauce before serving.

Rest briefly and serve Turn off the heat and let the stew stand for 5 minutes so the sauce settles. Serve hot over or beside 150 g cooked rice per person. Keep the rice separate until serving so it does not absorb all the sauce.