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Recipe

Ax callus carpacho

30 mins
Low
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This recipe for carpacho de callo de ax is a delicious and very fresh entree, it has a dressing of lemon juice with red pepper in strips. I recommend it for a summer day. You have to try it.
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Ingredients

4 portions
  • 16 ax callus
  • 4 tablespoons olive oil
  • 1 tablespoon cayenne pepper, whole
  • lemon juice
  • 2 tablespoons red pepper, in thin strips
  • sea ​​salt
  • chives, chopped

Preparation

Freeze ax tripe for 10 minutes.
Once the 10 minutes have passed, slice the ax tripe as thin as possible. Arrange them in 4 medium plates.
Stir the lemon juice, olive oil and sea salt. Add the red pepper in strips.
Put the vinaigrette on the ax callus on the plates and serve.

PRESENTATION

Garnish with the whole pepper balls and the chopped scallion.

TIPS

Serve cold.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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