Medium

Beef tripe and muzzle in Biscayan pepper sauce

Name: Beef tripe and muzzle in Biscayan pepper sauce
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Yield: 6 servings
Cuisine: Home-style, Spanish
Ingredients: 750 g Beef tripe (raw, cleaned); 500 g Beef muzzle (raw, cleaned); 150 g Onion; 100 g Carrot; 0.4 g Bay leaf (2 leaves); 0.3 g Cloves (2 whole cloves); 0.5 g Black pepper (whole); 350 g Red onion; 6 g Garlic; 180 g Apple (peeled and cored); 70 g Choricero pepper paste; 40 g Extra virgin olive oil; 0.2 g Cayenne pepper; 1800 g Water (1.8 litres plus blanching water); 3 g Parsley; 3 g Salt (to taste)

Total time2 h 15 min Preparation and possible waiting 25 min · Cooking 1 h 50 min

Preparation and possible waiting: 25 min · Cooking: 1 h 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender beef tripe and muzzle in a red onion, apple and dried-pepper sauce.

Jump to steps

25 minpreparation and possible waiting

1 h 50 mincooking

6servings

1.996 kcalwhole recipe

333 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 15 min Preparation and possible waiting 25 min · Cooking 1 h 50 min

Preparation and possible waiting: 25 min · Cooking: 1 h 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 28 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main courseStew

Meal

LunchDinner

Preparation

BoilingSautéingPressure cooking

Appliances

Pressure cookerCasseroleBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Stew

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Cut the tripe and muzzle into bite-sized pieces and Blanch (briefly immerse in boiling water) in boiling water for 5 minutes. Drain and discard that water. Place the meat in the pressure cooker with 1.8 litres fresh water, the onion, carrot, bay leaves, cloves, peppercorns and a pinch of salt.
Respect the manufacturer’s maximum fill and minimum liquid levels. Seal and cook for 60 minutes from reaching pressure.
Release naturally. Check that both meats are tender; if needed, cook for another 10–15 minutes. Remove the meat and vegetables, strain 400 ml cooking liquid and discard the spices.
Chop the red onions, garlic and apple. Soften in the oil with the chilli over medium-low heat for 25 minutes.
Remove the chilli, add the dried-pepper pulp and 300 ml reserved liquid and cook for 10 minutes.
Blend together with the carrot and onion from the cooking broth.
Combine the sauce with the tripe and muzzle and simmer gently for 15 minutes. Add the other 100 ml cooking liquid only if needed to loosen. Adjust the salt and serve with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.