Our tripe is a humble tribute to Jockey, the iconic restaurant that occupied the space where we are today for over 60 years. We don’t replicate their recipe, but instead, offer our own version: a stew of tripe, beef feet, and snout, seasoned with sweet and spicy paprika from El Sequero, and enriched with a sofrito of garlic, onion and Iberian pork shoulder.
How to store it?
Keep refrigerated, between 3 and 5ºC.
All products are vacuum-sealed, which extends their shelf life. However, we recommend consuming them within a maximum of 5 days from the pick-up date.
Preparation mode
Place the tripe in a saucepan and add two teaspoons of water. Heat over medium heat, stirring carefully to prevent sticking, and cook until the mixture boils evenly and thickens slightly.
Allergens
Celery.
40 €
In stock
