Beef tripe is a typical dish of Spanish cuisine, especially in the winter months. Made from beef foot and belly, it comes in a 1.2 kg package, ideal for hearty stews. The meat is fresh and hand-cut, ensuring quality and flavor. Cooking it slowly allows the flavors to fully develop. Vacuum-packed, it retains all its properties. It can be prepared with carrots, bell peppers, onions, white wine, and spices. Store between 2º and 6ºC, consume within 10 days, or freeze for later use. Its origin is in Spain, particularly in Galicia.