We start the night before by putting the chickpeas to soak in a bowl full of water. The next morning we drain the chickpeas and let them dry on a cloth. Peel the potatoes and cut them into small cubes. We cut the cabbage into small pieces. Now, take a saucepan and pour a little extra virgin olive oil and add the chopped onion and the two leeks cut into rounds. Add the chopped celery and the rosemary. Let's begin to fry the onion, celery and leeks until they are browned. At this point add the diced potatoes and the cabbage browning for five minutes. The cabbage should release a little water, otherwise add a little to prevent it from burning. Now add the tripe cut into pieces and the chickpeas. Fill the saucepan with plenty of water and adjust the salt taste. We close the saucepan and keep cooking for about three hours, stirring occasionally and checking that the water does not reduce too much. Otherwise add a bit.
When cooked, remove the lid and let it dry at will. Once ready, we serve the Cisrà very hot, garnished with fresh rosemary and a good scratch of black pepper.