Horeca Tripe (with Pork Snouts)


Preparation Tips

Microwave: Remove the product from the bag, insert the contents of a serving in a suitable container and heat in the microwave at maximum power for 3 minutes. Remove the product, let stand for 30 seconds and consume .
Stove: Remove the product from bag, heat in the pan for 5 minutes, stir the contents and serve.

Nutritional Values

The tripes are one of the most typical dishes in Spanish cuisine. They consists mainly of veal tripe, pork snouts and chorizo, all stewed in sauce. The format is adapted to Hospitality, Catering and Cafes activities sector.
Energy(Kj) 697
Energy (kcal) 168
Fat (g) 12,3 – of which saturates (g) 4,6
Carbohydrate (g) 2,9 – of which sugars (g) 0,5
Protein (g) 11,3
Salt (g) 1,7
Format: 2,5 Kg.

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