Catalan style tripe snack with a “butifarra negra” chip and tomato air | Frimosa

Ingredients

• 1 portion of cooked tripe, or “callos”
• 1 tray of calf’s head, cooked and cut
• 150g. of black chanterelles (mushrooms)
• 4 green garlic shoots
• olive oil
• salt
• 1 ciabatta bread