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Braided Lamb Tripe with Garlic and Parsley Sauce (Madejas de cordero)
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Method
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- Clean the lamb stomach and small intestine thoroughly. Today it is easier to buy these organ meats already cleaned from the butcher.
- Cook in salted water until tender, about 1-1.5 hours.
- Cut the cooked stomach into cubes or strips, then braid or wrap it with pieces of the small intestine - this gives the dish its characteristic braided shape.
- Fry in hot oil until golden brown on both sides, or bake in a pan in the oven.
- Meanwhile, mix finely chopped garlic and parsley with a little olive oil and brush this onto the finished braids.
- Serve immediately, hot.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Madejas de cordero (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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