Cooking recipes

Homemade tripe

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

Kidneys in Jerez style

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

Tripe in Madrid style

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

Bittersweet veal liver

Ingredients (for 4 people)
1 kg. of veal liver
200 ml. (1 glass) of sherry
4 spoons of sugar
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

Tripe in rustic style

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

Tongue with capers

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

Liver in onion

Ingredients (for 4 people)
600 g. of veal liver cut in thin
½ kg. of onions
1 small glass of olive oil / 4 spoonfuls
1 spoonful of butter
1 spoonful of chopped parsley
1 small glass of stock
8 slices of white bread
1 cup of flour
Salt Instructions 1. Heat the 4 oil spoonfuls and the butter in a non-stick frying pen. Turn the onion golden, previously cut in thin slices, and add the onion. Put the lead on the pen and let it cook over... Read more

Tripe in Florentine style

Ingredients (for 4 people)
1 kg. of tripe
400 g. of ripe tomatoes
100 g. of butter
100 ml. of olive oil
1 blade of celery
1 carrot
1 onion
1 small glass of white wine
½ litre of meat stock
Grated Parmesan
Salt and pepper Instructions 1. Clean the tripe with water, cut them into small pieces and cook them in salt water during 20 minutes. Strain it and let it stand in cold water. 2. In a casserole with oil and 20g of... Read more

Tongues in old style

Ingredients (for 4 people)
12 tongues of young lamb (clean)
1 ham bone
1 tomato
1 pepper
1 onion
Chopped garlic
1 spring of thyme
Salt Instructions 1. Cook and peel the lamb tongues. Put the cooking stock in a stew and cook with the ham bone. 2. Chop the tomato, the pepper and the onion. Put them into a stew and cook over a low heat until they turn brown. Then, add the tongues and salt. Cook during 1 hour over a low flame and add,... Read more