Recipe created by chef Millán Avellán from the El Arca restaurant in Logroño.
We clean the tripe well and wash it three times, we put it to cook in water with salt until it is soft.
In a frying pan we sauté the chorizo and we will add the cooked tripe, we add the cayenne and the tomato and let it boil a little, at the same time in a container we add the flour, the paprika and the oil to make a dough and we add it to the tripe until we get the desired texture.
To make the tripe croquettes, the only thing we have to do is chop the tripe with finely chopped chorizo, we will put them in a saucepan, we will add a little more flour and a pinch more of paprika and cayenne, and we will add the cream or milk little by little until we get a bechamel sauce, we will set it aside and we will shape it into balls once it is cold. We will pass these croquettes through breadcrumbs, egg and Panko, and we will fry them in plenty of sunflower oil until they turn golden
Ingredients
Directions
We clean the tripe well and wash it three times, we put it to cook in water with salt until it is soft.
In a frying pan we sauté the chorizo and we will add the cooked tripe, we add the cayenne and the tomato and let it boil a little, at the same time in a container we add the flour, the paprika and the oil to make a dough and we add it to the tripe until we get the desired texture.
To make the tripe croquettes, the only thing we have to do is chop the tripe with finely chopped chorizo, we will put them in a saucepan, we will add a little more flour and a pinch more of paprika and cayenne, and we will add the cream or milk little by little until we get a bechamel sauce, we will set it aside and we will shape it into balls once it is cold. We will pass these croquettes through breadcrumbs, egg and Panko, and we will fry them in plenty of sunflower oil until they turn golden
