Beef tripe and muzzle in Biscayan pepper sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 135 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 29 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Beef tripe raw, cleaned 750 g
- Beef muzzle raw, cleaned 500 g
- Onion 150 g
- Carrot 100 g
- Bay leaf 2 leaves 0.4 g
- Cloves 2 whole cloves 0.3 g
- Black pepper whole 0.5 g
- Red onion 350 g
- Garlic 6 g
- Apple peeled and cored 180 g
- Choricero pepper paste 70 g
- Extra virgin olive oil 40 g
- Cayenne pepper 0.2 g
- Water 1.8 litres plus blanching water 1800 g
- Parsley 3 g
- Salt to taste 3 g
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Method
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Cut the tripe and muzzle into bite-sized pieces and blanch 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.
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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.
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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.
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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.
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