This website uses cookies to guarantee the best experience for the user. If you continue browsing, we consider that you agree to their use. For more information, or to find out how to change your settings, see our cookie policy





Which area of Spain is it typical?

Autonomous region:
La Rioja

Rioja, La


Preparation

Ingredients

Ingredients for 6 people: 2kg lamb's tripe 24 lambs' feet chopped parsley for sprinkling 250g cured bacon 2 spoonfuls of flour hot paprika 2 cloves 1 bay leaf 4 cloves of garlic 1 onion oil salt

Preparation

Wash the lamb's tripe very well by putting it under the tap until it is completely white. Then dry it and rub it with coarse salt and a little vinegar. Wash it well with water again and it will be ready. Then cut the lambs' feet in half and chop the middle of the front part, washing it carefully. Roll the tripe around the feet, forming small rolls. Put them in a cooking pot and cover them with water. When it begins to boil remove them and dry them well. Then put them back in the pot, covered with cold water. Cut the onion into two equal halves and stick several cloves into it. Add it to the cooking pot with a bay leaf and a little salt. When the rolls are tender, remove them from the heat and reserve some of the cooking liquid. To make the sauce, put a saucepan on the heat with a little oil. Chop the garlic and cut the bacon into small cubes and put everything in the dish to fry it. Add the flour and, after stirring, add the paprika. Finally, pour in the cooking stock, carefully and slowly, until you get a light sauce. Mix the tripe with the sauce and let it cook for ten minutes.

Presentation

Serve the dish, sprinkled with a little chopped parsley on top.

More information

Recipe information

Category:
First course

Cooking time:
2 hours

Season:
All year

Nutritional information

Energy:
Medio

Cholesterol:
Alto

Carbohydrates:
Alto




More typical recipes by season


You may be interested in