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offal and giblets

Madrid style tripe

madrid style tripe

Serves: 4
Cooking time 20 min.
Difficulty: baixa

2 portions of cooked tripe, or “callos”
Filo pastry
25gr. of butter

For the garnish:
(chick peas, olive oil, garlic, tagine, salt and pepper)
Purple spinach

Brush the mixture of the room temperature butter and the paprika on the filo pastry, already stretched. Cover the brushed filo pastry sheet with another plain sheet. Place in a mould and stuff it with the previously heated “callos”. Bake it at 160º until golden.

Prepare the hummus crushing the cooked chickpeas together with olive oil, a teaspoon of tagine (sesame purée), a clove of garlic without the core, salt and pepper.

Place a base of hummus and put the crunchy “callos” on top. To decorate the plate, sprinkle the red pepper and add a fresh touch of some raw spinach leaves.


At the end of last year, the European Union of Offals and Giblet was established in Barcelona with the French name of Union des Tripiers Européens (UTE).

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