Combine the exquisite flavors of natural tripe with veal trotter and snout to cook a delicious stew. We recommend cooking them in a traditional way, with a delicious "Madrid-style tripe" along with chorizo, blood sausage, and ham. To leave them at their optimal point before being stewed with the rest of the ingredients, we recommend opening the container 10 minutes before putting it 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 depending on the weight.