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Combine the exquisite flavors of natural Tripe with those of Veal Foot and Snout to cook a delicious stew. We recommend cooking them traditionally, some delicious "Madrid-style Tripe" with chorizo, blood sausage, and pork shoulder. To leave them at their optimal point before being stewed 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, rinsing, and boiling 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.