Tripe with Biscayne sauce - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Tripe with Biscayne sauce. Meats, Hot, Basque cuisine
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 0.001 g
- Biscayne sauce menu (made with white stock) 0.5 l
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