Madrilenian Style Tripe

Ingredients: Beef and veal offal (tripe, legs and noses), crushed tomato (tomato, salt and citric acid: E330), onion, chorizo, olive oil, wheat flour, salt, knuckle, white wine vinegar (dioxide) of sulfur), carrot, garlic, leek, ham, brandy, paprika, bay leaf, black pepper, cloves, thyme, cayenne and sugar.

Packaging: 720ml

Typical dish of the Madrid winter, possible thanks to a meticulous cleaning of selected veal tripe and its subsequent cooking with Asturian chorizo, veal and ham.