Cod tripe —the fish's intestines— is one of those humble cuts that market cuisine turned into a treasure. Stewed with tomato and piquillo peppers, it has a gelatinous texture similar to beef tripe but with a taste of the sea. It is an economical, surprising, and profoundly traditional spoon dish.
A lighter and brighter version of tripe. Piquillo peppers provide natural sweetness and an intense red color that makes the dish visually irresistible.
Ingredients
- 500g cod tripe (we use Extra Shredded Desalted Cod - 500g)
- 1 jar of piquillo peppers
- 400g crushed tomatoes
- 1 chopped onion
- 3 cloves of garlic
- 1 teaspoon sweet paprika
- Olive oil, salt, sugar (a pinch)
Step-by-step preparation
- Blanch Boil the tripe for 5 minutes. Drain and cut into strips.
- Sauce Sauté onion and garlic in oil (8 min). Add paprika, crushed tomatoes, and the piquillo peppers cut into strips. Cook for 15 minutes over medium heat.
- Stew Add the tripe to the sauce. Lower the heat. Cook for 25-30 minutes. Add a pinch of sugar if the tomato is acidic.
- Serve The tripe will have absorbed the flavor of the sauce. Serve with toasted bread.
Buy it at BacalaloExtra Shredded Desalted Cod - 500g€19.97 · 24-48h refrigerated delivery →Frequently asked questions
What is cod tripe?
It is the cleaned and desalted intestines (stomach) of the cod. It has a gelatinous and mellow texture highly valued in traditional Basque and Catalan cuisine.
Do they need a long cooking time?
Less than beef tripe: 25-35 minutes over low heat are enough for them to become tender and absorb the tomato and piquillo pepper sauce.
Are piquillo peppers spicy?
No, the piquillo is a sweet pepper with a slight smoky note. It adds sweetness and color to the stew without being spicy.
