Callos a La Catalana

Name: Callos a La Catalana (Tripe à La Catalane)
Cuisine: Spain
Ingredients: 3 or 4 tomatoes; 1 glass of white wine, chip potatoes (the thin round chips), mixed herbs; 1 glass of white wine, chip potatoes (the thin round chips), mixed herbs; 1 glass of white wine, chip potatoes (the thin round chips), mixed herbs; Tripe; 1 onion; 1 clove of garlic, parsley, salt and pepper, grated nutmeg, butter or lard.; 1 clove of garlic, parsley, salt and pepper, grated nutmeg, butter or lard.; 1 clove of garlic, parsley, salt and pepper, grated nutmeg, butter or lard.; 1 clove of garlic, parsley, salt and pepper, grated nutmeg, butter or lard.; 1 glass of white wine, chip potatoes (the thin round chips), mixed herbs; 1 clove of garlic, parsley, salt and pepper, grated nutmeg, butter or lard.; 1 clove of garlic, parsley, salt and pepper, grated nutmeg, butter or lard.; 1 clove of garlic, parsley, salt and pepper, grated nutmeg, butter or lard.

Tripe à La Catalane

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

Tripe
1 onion
3 or 4 tomatoes
1 glass

Europe
Spain
Main course
Mediterranean
Gluten-free

Method

Boil the tripe for several hours till quite tender, then cut in very small pieces or in fine strips. Put the lard or butter in a sauté pan and, when hot, add the onion, very thinly sliced, the chopped tomatoes, the tripe, the herbs, garlic and parsley, and season with salt, pepper and nutmeg. Moisten with the white wine and mix thoroughly. Cover the frying pan, and put it in a