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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Ingredients4 portions
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.
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