Menudo gitano is a traditional dish originating from Andalusia. Also known as Andalusian tripe or Gypsy tripe, the dish is usually prepared with a combination of tripe, chickpeas, pig’s trotter, ham or bacon, onions, garlic, parsley, bay leaves, salt, pepper, and a sofrito made from onions, tomatoes, morcilla, chorizo, and olive oil.

The ingredients are cooked until soft, then mixed with the sofrito in order to create a rich sauce. Menudo gitano is served in a shallow dish with the morcilla sausage laid on top. Interestingly, the tripe is most abundant after Sevilla’s bullring has hosted a bullfight.