Tripe with Biscayne sauce

120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
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)
Energy
345.91
kcal
Carbohydrates
10.93
g
Proteins
34.23
g
Lipids
18.85
g
Sugars 2.87 g
Salt (Sodium) 3605.31 mg
Folic acid 30.68 ug
Vitamin C 19.42 g
Vitamin A 296.11 ug
Zinc 4.88 mg
Iron 5.65 mg
Calcium 131.81 mg
Cholesterol 188.48 mg
Polyunsaturated fatty acids 1.52 g
Monounsaturated fatty acids 8.36 g
Saturates 6.99 g
Fiber 2.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.