120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Gluten
Gluten
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
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 4.7 g
Saturates 7.08 g
Monounsaturated fatty acids 8.36 g
Polyunsaturated fatty acids 1.7 g
Cholesterol 188.48 mg
Calcium 185.81 mg
Iron 6.55 mg
Zinc 5.11 mg
Vitamin A 361.81 ug
Vitamin C 37.42 g
Folic acid 99.98 ug
Salt (Sodium) 819.21 mg
Sugars 9.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.