Stomach recipe a la riojana, my family’s recipe
Belly recipe a la Rioja, my family’s recipe. With this recipe I present you a few tripe, prepared in an easy way, I do not present the slightest difficulty so that you have no excuses.
I don’t know in the rest of the world, but in Spain the place where you can’t find a cork or casserole is rare. The downside is that when you start eating, the hardest thing is to stop … Has it ever happened to you?
Making good corns is easy, and making sublime calluses is harder. If you succeed, you will understand why we are worried about improving our recipe.
The recipe I present to you today is a start, very easy to make, but it will certainly make you try to improve it to satisfy your palate.
You can try these other recommendations:
DENSITY WAYS
CALLOS MADRILEÑA IN LA OLLA GM
Ingredients for 4 people
As I used some corns I saved a lot of time from the already cooked and packaged hypermarket by making this recipe for tripe a la Rioja. We take the packet of tripe and put it in a saucepan so that all the gelatin they have melts.
On the other hand, we prepare the sauce, so we have to cut the chorizo and ham into small pieces and put everything in a pan with a little olive oil so that it cooks.
When the meat is done, add a few teaspoons of cayenne pepper, stir a little and add the tomato sauce.
Now grate 2 eggs, stir to mix everything well and reduce the sauce. Meanwhile, drain the tripe and put them in a saucepan. Then we put enough sauce so that they “swim” calmly, trying to put all the pieces.
We cook everything together for 5-10 minutes, so corns absorbs some of the taste of the sauce and then let them rest for a few more minutes after removing them from the heat. And that is, friends, we have already finished with this recipe for tripe a la Rioja, a real delight for lovers of traditional cuisine. I leave you friends for today, I’ll be back tomorrow with another new recipe. Enjoy!
.
Now is your time.
David from 55000 Recipes