• 100 cl olive oil
  • 1 large onion
  • 3 ripe tomatoes
  • 2 soup spoons of sweet red pepper
  • 5 small chilli peppers
  • 1 leaf of laurel
  • 1 pork belly
  • 2 lamb bellies
  • 50 g almonds
  • 5 g garlic
  • salt


Pour some olive oil into a pan and make a sofregit with the onion. When the onion starts to become transparent, add the sweet red pepper and small, dried chilli peppers. Add the chopped tomato and lightly fry. Add the tripe, made from the lamb and pig bellies. Cover with water and cook with just a pinch of salt until the mixture comes to the boil. When it starts to boil, add a picada of crushed almonds and garlic and leave to cook for an hour.

Cal Xirricló de Balaguer (la Noguera).


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