Patorrillo (Spanish cuisine): Patorrillo is a typical dish of the cuisine of La Rioja, Navarre and Extremadura made with lamb tripe. Its preparation is laborious, so it appears only very rarely on restaurant menus in these regions. Characteristics: The casings are first washed in cold running water, then rubbed with coarse salt and vinegar, to be washed one last time. Once cleaned, they are rolled up into legs of lamb, forming a sort of skein.From this...
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