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Cost: middle

Elaboration time: 1h 30 min

Ingredients for 4 persons:

  • 1 Kg. of kid callus
  • 500 gram. of kid intestines.
  • 2 onions
  • Garlic
  • Clove
  • Laurel
  • Red and green pepper
  • Tomato sauce
  • Red paprika


Before beginning to cook, wash the callus and the intestines very well and with abundant water. Then boil the callus and wash them again, but only with cold water. Fill a big piece of callus with another little pieces. Then surround the bid piece with the longest intestines tie the two extremes together until you get a kind of roll.

Cook the roll during approximately one hour, but never less in a fast pressure cooker together with an onion, some clove and laurel.

Once it is cooked, take it out of the water and let it cool for a while. Keep the water of the stew to give the sauce some more flavour. Once the roll is cold, cut it in slices, and warm it together with the sauce before serving it.

The sauce: Fry a half of an onion, the red and rot peppers in slices and the tomato sauce on a low flame and add the garlic, parsley and some of the water we kept by side.

Given by:Restaurante los Ángeles (Pinofranqueado)

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