Casa Gerardo Chickpeas with Tripe – Navarrese Conserva 350g

Casa Gerardo's garbanzos con callos is a kitchen staple from Navarre, combining tender chickpeas with soft tripe in a savory broth. This 350-gram tin captures the warmth of a traditional Spanish cazuela — honest, uncomplicated, and built to feed a table of people who know real food.

About this product

Slow-cooked chickpeas and tripe come together in a gentle, aromatic broth seasoned with paprika and herbs. The texture is soft throughout, neither mushy nor tough, which is the hallmark of careful canning. This is classic Spanish home cooking in a tin: the kind of dish a Navarrese grandmother would make on a Wednesday and serve with crusty bread, the kind you crave when you're far from home.

How to enjoy

• Heat gently in a small saucepan and serve as a tapa with thick bread and a glass of Rioja.
• Stir into a simple green salad for a protein-rich lunch.
• Use as a base for a hearty stew — add roasted vegetables or chorizo if you wish.
• Eat cold as a cold salad with sherry vinegar and diced red onion.
• Serve straight from the tin as part of a Spanish charcuterie and conservas board.

Product details

• Net weight: 350g
• Origin: Navarre, Spain
• Brand: Casa Gerardo
• EAN: 8425806006698

⭐ Why we love this

Casa Gerardo's garbanzos con callos represents authentic Navarrese peasant cooking — a dish born from resourcefulness and respect for every part of the animal. The balance of tender chickpeas with soft tripe in aromatic broth is rarely found in modern convenience foods, making this a genuine taste of Spanish mountain cooking.

🍷 Pairing suggestion

Serve heated as a tapa alongside a bold, mineral-driven Rioja Reserva or a crisp Txakoli from the Basque Country. The earthy, savory broth cuts beautifully against these wines, and thick crusty bread becomes essential for soaking every drop — the traditional Navarrese way.

📍 From Spain

Casa Gerardo has been producing conservas in Navarre since 1870, sourcing from the region's sheep herds and cultivating the slow-cooking traditions that define northern Spanish home cooking. This tin carries the authentic flavor profile of the Pyrenean foothills, where chickpeas and offal have been combined for centuries.