Cooking recipes

Ingredients (for 6 people)
1 kg. of tripe (intestines and snout)
300 g. of veal trotters
200 g. of soaked chickpea
100 g. of jam
1 chorizo
1 big onion
1 clove of garlic
2 tomatoes
2 chilis
1 tuft of herbs (laurel, thyme and mint)
1 spoonful of paprika
200 ml. (1 glass) of oil
Salt Instructions 1. Wash the tripe. In a stew, toss the onion in oil. Once it turns golden, add the paprika, the chopped clove of garlic,... Read more

Ingredients (for 4 people)
1 clean kidney of veal
50 g. of lard or olive oil
3 springs of parsley
2 cloves of garlic
1 slice of white bread
1 onion
½ glass of sherry
Salt Instructions 1. Clean the kidney, remove the fat and cut it in thin slices. Blanch it in boiling water during 30 seconds and strain it. Peel and chop the onion and a clove of garlic; clean, dry and chop the parsley. 2. Melt the lard, or heat the oil, in a big frying... Read more

Ingredients (for 4 people)
1 kg. of veal tripe
1 veal trotter
500 g. of veal snout
1 onion
1 carrot
Grains of pepper
Some twigs of parsley
1 laurel leaf
1 spoon of salt
1 bulb of garlic
For the sauce:
4 spoons of olive oil
1 onion
1 clove of garlic
100 g. of Parma ham
100 g. of chorizo
1 chili
1 spoon of paprika
1 spoon of flour Instructions 1. Blanch the clean veal tripe,... Read more

Ingredients (for 4 people)
1 kg. of veal liver
200 ml. (1 glass) of sherry
4 spoons of sugar
Oil
Parsley
Salt Instructions 1. Cut the veal in regular pieces, season with salt and fry it in hot oil. Take it away and keep hot. 2. Put the sugar in the same frying pan and cook it, stirring it constantly until it’s caramelized. Add the sherry and cook until the caramel is melt. 3. Add the veal and heat it up during some minutes. Before serving, add the... Read more

Ingredients (for 4 people)
600 g. of tripe
480 g. of cooked beans
100 g. of onion
1 carrot
1 blade of celery
200 g. of potatoes
1 stock cube
60 g. of tomato extract
Some leafs of sage
4 teaspoonfuls of olive oil
Salt and pepper Instructions 1. In a stew, dissolve the stock cube in some water, add the chopped onion and turn it golden. Add the carrots and the celery, clean and cut into peaces 2. Put the clean and cut into... Read more

Ingredients (4 people)
700 g. of tongue of veal in one piece
1 spring of celery
1 laurel leaf
1 carrot
For the pickle:
1 teaspoonful of mustard
The juice of one lemon
1 spoonful of vinegar
5 spoonfuls of olive oil
50 g. of capers
50 g. of gherkins
1 green pepper
1 yellow pepper
3 tender spring onions
Salt and pepper Instructions 1. Cook the tongue, jointly with the celery, the carrot, the laurel leaf... Read more

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