Tripe with Biscayne sauce - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Tripe with Biscayne sauce - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Tripe 0.9 kg; Table salt 10.0 g; Stew chorizo sausages 0.125 kg; Onion 0.1 kg; Carrots 0.1 kg; Leek 0.15 ud; Black peppercorns 1.0 g; Biscayne sauce menu (made with white stock) 0.5 l

sutondo.hostelerialeioa.net

Recipe: Tripe with Biscayne sauce. Meats, Hot, Basque cuisine

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Ingredients

Tripe 0.9 kg
Table salt 10.0 g
Stew chorizo sausages 0.125 kg
Onion 0.1 kg
Carrots 0.1 kg
Leek 0.15 ud
Black peppercorns 1.0 g
Biscayne sauce menu (made with white stock) 0.5 l

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Tripe with Biscayne sauce - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

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