Like every Friday, Karlos Arguiñano has opened the kitchen to his followers. In this case, José Manuel has asked him to make calluses like his grandmother's. And the Basque chef has set to work. "Those of us who like them drive us crazy," he began in a new Open Kitchen program on Antena 3.
Arguiñano assures that the preparation of this dish is much simpler than before, because "they already sell cooked tripe." For those who do not have that possibility, he explained that they have to put them in a pressure cooker along with lemon, onion and carrot for 40 minutes.
When they finish cooking, put a splash of olive oil, a clove of garlic and two chopped onions in a frying pan. And everything will simmer for a long time. Then, he adds a spicy and a sweet chorizo, white wine, paprika, tomato sauce and cumin. Finally, they are combined with the tripe and two ladles of the broth that has been previously reserved.
To close the week, the popular chef has prepared a curd with sesame, walnuts and honey. "It is season and it is better to make it with goat's milk, although it can also be made with cow's milk, which is cheaper," he explains.
First of all, make sure the milk reaches between 55 or 60 degrees. It doesn't need to boil. With the glasses tilted, six drops of rennet are placed in each one. They are filled and we wait for it to set for a few minutes. Finally, decorate it with sesame, honey and walnuts.
