“Offal” is the culinary term that refers to the entrails of an animal.
In Spain the use of offal in kitchen has a long tradition since ancient times and extending to many places; from Madrid with his “tripe”, Asturias and Castilla with braised “veal tongue”, testicles, liver and onions, pigs’ trotters ……. until the sausage itself, sausage, ham, cured meat, black pudding, but this is not the issue at hand.

In the culinary aspect is more important to consider when performing Offal Recipes is definitely cleaning the pieces will cook.
So corns, for example, we will have to leave them to soak in water and vinegar for a whole day and then with a knife throwing away the dark and dirty parts, for followed by washing in water.
To clean the trotters use very cold water, even mixed with ice cubes so stop the bleeding; if we cook the same tongue, liver, sweetbreads and so on.

In short, we cherish the maximum hygiene.

Offal and traditional dish of the world gastronomy was first used by the poorer classes in order to maximize the killing of the animal, calves, sheep, pigs ……
Today, Offal Recipes have gone from being a marginal plate, cheap ingredients, it has to be an exaltation of haute cuisine, prepared with great care and the highest creativity; once cooked by experts, products become pure deliccatessen.
Not everyone likes this kind of product, sometimes it may seem to “gore kitchen”; but, increasingly, the restaurants are including offal recipes in his letter.
In the capital of Spain all the restaurants are among its creations dish tripe, dish and we began to consume the news from 1599; and a recipe very demanded by bullfighting fans to the exits of bullfights, where they were consumed in taverns.
What follows is a straight offal, which are the most typical dishes of this type of cuisine, hoping to expand later.

– Beef Tripe Spanish Recipe.
– Veal Sweetbreads Recipe.
– Stewed tongue Recipe.
– Stewed Pig’s Trotters Recipe.