Natural tripe is combined with calf foot and snout to cook a stew. The suggested way to prepare it is in the traditional style, like Madrid-style tripe, together with chorizo, morcilla and lacón. These last ingredients are mentioned as accompaniments for the recipe, not as part of the product composition described. To get them ready before stewing with the rest of the ingredients, it is recommended to open the package 10 minutes before putting them in water. Then wash well with the juice of half a lemon, rinse and boil with a little olive oil. This preparation step makes it possible to continue with the stew and add the rest of the ingredients. Approximate product weight: 1 kg. It is presented packaged and the indicated quantity is approximate. For fresh products, there may be a slight variation in the final price depending on the weight.