Combine the exquisite flavors of natural tripe with veal foot and snout to cook a delicious stew. We recommend cooking them traditionally, a delicious "Madrid-style tripe" with chorizo, black pudding, and ham. To bring them to their optimal point before being stewed with the rest of the ingredients, we recommend opening the package 10 minutes before putting them in water, washing well with half a squeezed lemon, rinsing, and cooking with a little olive oil. *Approximate weight of the product 1 Kg. *In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.