Beef Cheeks and Tripe with Spanish Chorizo

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Preparation info
  • Yield:

    8

    Tapas Portions
    • Difficulty

      Complex

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 1 lb/454 g beef or calf tripe
  • Salt, as needed
  • 1

Method

  1. Wash the tripe in cold water until the water runs clear. In a bowl, rub the tripe with salt and allow to sit for about 1 hour. Wash again, and cut into 1-in/3-cm dice.
  2. Cut the beef cheeks into 1-in/3-cm pieces.
  3. In a stockpot or similar pot, submerge the tripe and cheeks with cold water and add salt as needed. Bring to a boil, and simmer gently until e