ribidega

Ribidega is a traditional dish from the Canary Islands, Spain, particularly popular in the island of Tenerife. It is a hearty stew made with a variety of ingredients, including potatoes, chickpeas, and a type of local sausage called "morcilla." The dish is often served with a side of bread and is a staple in Canarian cuisine.

The name "ribidega" is derived from the Canarian language, where "ribi" means "pig" and "dega" means "intestines." This reflects the traditional use of pig intestines in the dish, which were often used to cook the stew. However, modern recipes may use other types of sausage or even omit the sausage altogether.

Ribidega is typically prepared by cooking the potatoes and chickpeas until tender, then adding the sausage and other seasonings. The stew is then simmered until the flavors are well combined. The dish is known for its rich, comforting flavor and is often enjoyed during colder months.

Despite its traditional roots, ribidega has gained popularity beyond the Canary Islands, with variations of the dish appearing in other parts of Spain and even in some international cuisines. Its simplicity and hearty nature make it a favorite among locals and tourists alike.