Recipe of ternasco tripe from Aragon in tomato sauce. In general, the calluses are beef or cow, in my house, they have always been made from ternasco (lamb), they are tastier.
The Ternasco de Aragón is the lamb that still feeds on breast milk and cereals, weighing about 8 to 12.5 kg in carcass.
I have prepared the ternasco tripe with the animal’s gut and legs.
I have cooked them in the express pot and they go with a sauce of green pepper, onion, chorizo and ham in tomato sauce.
As always, I hope you like it.
Ingredients for the tripe of ternasco de Aragón
For the cooking of ternasco tripe
1kg of tripe (4 legs and 2 tripe guts)
For the sauce that accompanies corns
A half-kg can or a can of tomato can
1/2 green pepper
1 piece of chorizo
1 slightly thick fillet of Serrano ham
1 cayenne chilli (optional)
Preparation of ternasco calluses
We wash the legs and the guts (they usually sell them clean already)
We cut the guts into pieces. We put the guts and the legs in the express pot. We add the carrots peeled and cut in two, as well as the onion and the leek.
Season, add water and let it cook. In my express pot once it has risen to the valve I have had it 15 minutes.
Let them cool down a bit, remove the vegetables and drain. We put it in a saucepan.
For the tomato sauce:
Cut the green pepper, the onion, the Serrano ham and the chorizo into pieces.
In a frying pan we put a little oil and fry the serrano ham and the chorizo.
Once fried, add it to the casserole where the ternasco tripe is.
In the same pan, fry the onion and green pepper, add a little salt, when it is, add the tomato. We season. We crumble the cayenne chilli. We let the tomato be made. We add it to the casserole where the corns are.
And let it cook for about 10 minutes over low heat, so that the flavors mix.
Tip: they are better from one day to the next, accompanied by a red wine and half a loaf of bread.