CALLUSES CASSEROLE AL BRANDY
1,250 Kg of clean and cooked tripe.
1 cooked chorizo
Olive oil, garlic, parsley, paprika, flour, chilli, tripe broth, cornstarch and brandy
1. In a saucepan put the oil, the garlic and crushed parsley and the sliced chorizo, sauté everything but carefully so that it does not burn.
2. Add the tripe and leave to sauté, add a little flour to thicken the sauce, turn without stopping so that it does not stick, add the paprika, salt, the chilli (optional) and drizzle with a good splash of brandy, with care that the paprika does not burn, we go around.
3. Add water to cook the tripe and if necessary some water, let it cook for about 30 minutes over low heat so that they do not stick.
4. If we want to thicken the sauce a little more, in cold water we dissolve a little cornstarch and add it to the stew.
We offer you natural calluses sold by Oblanca.
Nutrition & well-being
ENTRAILS
Nutritional Properties and Health Benefits
- They are a great source of protein and nutrients
- They contain vitamins A, D, E, K and B12
- They contain methionine, glycine and choline
- Contains minerals such as iron, magnesium, selenium and zinc