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Veal tripe, usually formed from leg and belly, the latter to a lesser extent. It is a very typical dish especially in cold seasons, because it provides a high energy value, and tasty!
In each product you add to the basket we send you 1.2 kgs. of meat, cut into small pieces to make it easier for you to prepare them. You can choose the part you like the most:
-Leg
-Belly
-Mix of the two
Our recommendation is the mixture, as it will bring more flavor to the broth and variety when serving to the diners.
This is a dish that should be slow-cooked so that all the flavors of the ingredients are intensified. And eat it slow-cooked too!
We send you the tripe vacuum packed, with the mixture of your choice, leg, belly or mix. Each product will be 1.2 kilograms in total.
This is a fresh product, cut by hand. It does not contain allergens or any type of seasoning, only veal.
Here's a good recipe to prepare this delicious dish:
1. Wash tripe thoroughly and cut into 2x2 pieces.
2. In a fast cooker, pour water and the tripe. Add a bay leaf, a clove of spice and an onion. Cook for 90 minutes and drain.
3. Pour the olive oil into a large saucepan and heat over high heat. Sauté the chopped carrot, bell pepper and leek for 4 minutes
4. Pour the white wine into the pan and let the alcohol evaporate for two minutes. 5. Add the tripe, fried tomato, parsley, garlic and paprika to the casserole. Sauté for three minutes. We must let it come to the boil, cover, lower the heat to low and cook for an hour
6. Salt the whole thing and serve. We recommend keeping it between 2º and 6ºCPreserving the tripe
Preferred consumption: within 10 days
Tip: ideally, take it out of the fridge 20 minutes before to allow the meat to temper. This way, no matter how little you cook it, the central part of the piece will never be cold.
If you are not going to eat it, you can freeze it without any problem.
If you are not going to eat it, you can freeze it without any problem
