Tripe, tripe and specialties
In this collection, we bring together offal and cod specialties , pieces prized for their gelatinous texture, intense flavor, and traditional culinary value. Here you will find tripe, intestines, skin, heads, and smoked cod foie gras , products made with premium Gadus morhua cod.
These pieces are ideal for traditional stews, soups, broths or gourmet tapas , providing a richness and a deep flavor that enriches any recipe.
In our selection of smoked and pickled products you will find clean pieces, with a uniform cut and balanced flavor.
We work with quality smoked products (precise salting and controlled smoking) and pickles in white wine vinegar and salt with just the right amount of acidity to accompany tapas, salads and platters.
Buy smoked and pickled products online with 24-48 hour cold delivery throughout Spain from the Mercat del Ninot (Barcelona).
5 products
Cod offal: flavor and gelatin for stews
Cod tripe, intestines, skin, and heads provide a significant amount of natural gelatin , which adds texture to broths, sauces, and stews. These parts are commonly used in traditional recipes from Portugal, the Basque Country, Galicia, and Andalusia .
Difference between tripe, cod skin and cod tripe
Cod tripe : internal parts with a firm and slightly cartilaginous texture, ideal for stews with sauce.
Cod tripe : thinner and more gelatinous sheets, perfect for soft and mellow spoon dishes.
Cod skins : very rich in collagen, they are used for broths, rice dishes or to make crispy chips if they are dehydrated and fried.
Dried cod head: the best stock for broths and soups
Cod heads are primarily used to make stock : simmered slowly, they release gelatin and flavor that can then be used in rice dishes, fideuà, seafood soups, or potato stews . It's an economical ingredient that makes all the difference in hearty, comforting dishes.
Smoked cod foie gras: a seafood delicacy
Cod foie gras (smoked cod liver) is a highly prized product in Northern Europe. It has a smooth texture and intense flavor, perfect for spreading on toast, pairing with mild pickles, or using on small canapés . It's the most gourmet part of this collection.
Recipe ideas with tripe and cod tripe
Cod tripe with chickpeas or with Biscayan sauce.
Cod tripe in green sauce with garlic and parsley.
Cod skins in broth for creamy seafood rice dishes.
Cod head for homemade fish soup.
Cod foie gras on toast with caramelized onions or piquillo peppers.
Hydration and cooking tips
For dried products (tripe, skin, head), it's always best to follow the manufacturer's instructions : pre-soaking, cooking times, and salt level. Pre-soaked pieces, like pre-cooked tripe , can go almost directly into the stew, adjusting only the final cooking time to ensure they become tender and gelatinous.