Veal tripe and snout stew in Biscayne sauce - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Veal tripe and snout stew in Biscayne sauce. Meats, Hot, 5th range cuisine, Basque cuisine
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Ingredients
- Tripe 0.45 kg
- Veal snout 0.45 kg
- White stock 2.5 l
- Fake Biscayne sauce (made with white stock) 1.0 l
- String iberica spicy chorizo sausage 0.1 kg
- Stew chorizo sausages 0.1 kg
- Garlic, bulb 2.5 ud
- Cayenne pepper 2.5 g
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