The tripe dish from the Michelin-starred chef who overturned the offal taboo. The cuisine of this Madrid native, exemplified in his tripe, is a crossroads between the past, the present and the future.
A deep defatting and a long rest, up to four days, make them more pleasant and accessible to palates unaccustomed to the forcefulness of this dish. One of the missions of La Tasquería, Elincevez's new location, is to break down walls and taboos around a product that he describes as the most sustainable.