A quick and rich dish to prepare the ax tripe breaded with thick cornmeal. You can also use ground bread if you prefer.
Learn more about Lorenza Ávila
Ingredients4 servings
Preparation
Mix the cornmeal, coriander, garlic powder, onion powder, salt and pepper.
Put the ax calluses on the mixture so that they cover well.
Heat the olive oil and butter in a skillet over medium-high heat. Add the ax tripe to the pan and cook for 3 minutes. Carefully turn them over and cook for another minute (or until they are cooked).
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