120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Gluten
Gluten
Nuts
Nuts
Sulfites
Sulfites
Elaboration
  • Make a Biscayan sauce.
  • Place the onion, carrot, tripe and the black peppercorns, cover with water and season in a pressure cooker.
  • Cook from cold until soft.
  • Allow to cool in the water and cut the tripe into squares.
  • Finally, sauté the spicy chorizo cut into slices or half-moons with a little garlic cut into brunoise (remove the excess fat).
  • add the chorizo and the tripe to the sauce. Let it cook.
Nutritional information (1 portion)
Fiber 6.6 g
Saturates 7.23 g
Monounsaturated fatty acids 8.46 g
Polyunsaturated fatty acids 1.85 g
Cholesterol 189.02 mg
Calcium 231.63 mg
Iron 7.29 mg
Zinc 5.28 mg
Vitamin A 459.97 ug
Vitamin C 50.6 g
Folic acid 145.05 ug
Salt (Sodium) 825.85 mg
Sugars 13.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.