This is how the best calluses in Spain are made

The best tripe in the world are eaten at the Ovillo restaurant, in Madrid.

This is how the best calluses in Spain are made

The best tripe in the world are eaten at the Ovillo restaurant, in Madrid. Javier Muñoz-Calero has been the winner of the V World Tripe Championship, organized by the Asturian chef Pedro Martino. According to Calero, his secret for preparing this traditional dish is the 'mongetes', white beans typical of Catalonia that he met with Raül Balam and Carmen Ruscalleda at the Sant Pau restaurant, and which he decided to use instead of the traditional chickpea in order to to avoid its sandy texture. This is the step-by-step recipe for some championship tripe.

The chef from Madrid faced 14 finalists over nine different autonomies. Among them there were four Madrid restaurants in addition to Ovillo and representation from Galicia, Asturias, the Basque Country, Catalonia, the Balearic Islands, Castilla y León and Andalusia.

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