Tripe is nothing more and nothing less than pork or cow tripe. Normally they are made from veal mixed with pork leg and snout, but there are also beef tripe, lamb tripe or even now cod tripe is becoming fashionable.
We put them to cook in a clay pot for 4 hours together with the tip of the ham, a carrot, a head of garlic, 1 chorizo sausage, the two black puddings, some peppercorns, salt (be careful because the chorizo and the ham are already there) and the bay leaves. The other chorizo will be used for the sofrito.
We cook on low heat for 4 hours. If we use an express pot for the tripe, I think it will be ready in 1 hour. Every hour we will surely ask for more water, so we put a little bit, so that they are always covered.
How is chorizo made?
The chorizo is made with minced meat and pork fat, seasoned with paprika and garlic, all stuffed into natural casings. The characteristic red color of chorizo is given by the paprika. This characteristic is what differentiates Spanish chorizo from other sausages and chorizos from other places.
What is a gourmet chorizo?
Cooked, minced and cured product with a delicious flavor and low fat content, based on pork meat. Perfect to eat in roasts, with arepas, pizza or choripán.
What is the name of the chorizo for grilling?
Chorizo gallego: It is a chorizo sausage that is usually presented in strings with a wide and short shape. It is usually used for cooking (fried, roasted, boiled, grilled) although if it is well cured, it can also be eaten raw. It has smoky and spicy touches and its flavor is intense.
Stuffed Pasta Shells in Chorizo Sauce
This recipe is totally original from the Colombian gastronomy and although it takes a little bit of elaboration in the kitchen, the result is so delicious that it is worth it. Therefore, I encourage you to try it because you will surely repeat.
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Stuffed pork matambrito
Beans, judiones, fabes, fabes, habichuelas, pochas, and all that kind of stews in general admit or ask for chorizo with them. The orange color provided by the paprika of the chorizo makes them unmistakable.
If to the fact of taking hot freshly baked bread we add the fact that inside the bun a chorizo is cooked, losing fat that is impregnated in the dough of the bread, we achieve a masterful and powerful combination.
Cooking chorizo in cider is probably one of the greatest inventions of mankind. It can be used both to make a skewer and spread it on bread and to garnish a potato omelette with the resulting juice and the chorizo.
The casquería in general are perhaps not the dishes that most scrupulous people like. But tripe with chorizo is undoubtedly a good example of popular food made with this ingredient.
Chorizos al Vino Tinto | Tapa | Traditional Spanish Recipe
There is a great variety of “spoon dishes” of the traditional gastronomy that, when it gets colder, we feel like eating a lot. This is the case of fabada asturiana, a dish made with fabes de La Granja, a type of white bean with juicy meat that adds creaminess to the final broth.
Undoubtedly, this recipe along with the classic stewed lentils or fabes with clams, are one of the most delicious hot dishes to taste legumes, as they are prepared over low heat and the result is very tasty.
If you like warm spoon dishes, a good suggestion is the homemade chicken broth with chickpeas, which you have surely tasted at some point. In addition, soups and creams are ideal when the cold presses, like this delicious onion soup au gratin, or the classic cream of vegetables.
* If you can’t get these Asturian ingredients, you can substitute them for the ones you have at hand. You will be left with a delicious dish, but it will have other nuances different from the traditional Asturian fabada.