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Combine the exquisite flavors of natural tripe with the veal foot and snout to cook a delicious stew. It is recommended to cook them traditionally, such as delicious "Madrid-style tripe" with chorizo, blood sausage, and pork shoulder. To bring them to their optimal point before stewing 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 and 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 based on weight.