Prepare the ax tripe with a sherry reduction with touches of orange and chamomile onions.
Learn more about Victoria Cherniag Ruiz
Ingredients4 portions
Preparation
In a large skillet over medium heat, put 1 tablespoon of oil until it is very hot.
Dry the ax calluses with a paper towel and add salt and pepper.
Put half of the ax tripe in the pan and cook until golden brown, 1 minute. Turn them over and cook until golden brown on the other side, 2 more minutes.
Remove the tripe and put the other spoonful of oil in the pan and follow the same step with the rest.
In the same pan, melt the butter over medium heat. Add chopped onion and cook for 1 minute.
Add the sherry and the orange zest and cook another 2 minutes until the sauce thickens.
Put the corns again in the pan to heat them with the sauce and serve.
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