tripe in vizcaína sauce

local name “empayar” Elaborated according to the Biscay Recipe Book. The choricero peppers and onion,combined with the virgin olive oil, provide the perfect and subtle sauce.

Tender and juicy tripe, silky and aromatic sauce, engage you in the pleasures of “bread dunking” savor each crumb covered moment.

A dish of by gone days, of grandmothers, and the dish on the stove cooking “little by little.”

Heat slowly for 8 to 10 minutes.