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This tripe recipe with head and legs is what is known in Spanish as tripe. This traditional Catalan recipe also has its version with chickpeas very typical in Madrid, Los callos a la madrileña. It is a powerful dish with a touch of pican that gives it a lot of sparkle. INGREDIENTS x 4 for 1 and a half kg of tripe and head and leg (mixed) 1 L of chicken and vegetable stock 150 gr of sweet chorizo 150 gr of fresh bacon 2 Figueres onions 2 cloves of garlic 2 chillies (Cayenne) 1 glass of white wine Olive oil Red pepper Black pepper For the mince: 12 hazelnuts 12 scallions 2 cloves of garlic 3 slices of bread 2 nyoris