Tripe is made from the two stomachs of the animal, the reticulum and the omasum. It is particularly delicate, differing from the tripe of younger animals. It can be made into slow-cooked traditional stews served in a paprika sauce.
STATE: Deep frozen.
FORMAT: Vacuum packed.
APPROX. WEIGHT: 6 Kg.
STORAGE: Store at -18ºc.
RECOMMENDATIONS: Defrost in the fridge 24/48 hours before use. Wash the tripe well in warm water, dice small and cook in a pressure cooker for 45 minutes with a bay leaf and a teaspoon of paprika. Discard the cooking water. Combine with ox foot and nose for traditional dishes.
