Choripán: White Tripe
Choripán is a traditional street food dish from Argentina. Traditionally this is made with chorizo, but to make it somewhat Belgian I use white tripe here.
This dish is very tasty and you immediately understand why it is such a success in Argentina.
- 2 white tripe
- 1 or 2 traditional bread rolls, oblong
- Homemade or Artisan mayonnaise
- Spicy vegetable shoots
Lunch, Kogel BBQ, Streetfood, White Tripe, Pork, Breakfast
1. Prepare a BBQ for grilling in 2 zones at about 200 ° C. You do this by placing the coals on one side and lighting it (this is the direct zone) and leaving the other side of your BBQ empty (this is the indirect zone).
2. When the BBQ is at the right temperature, put the tripe on the indirect side for a while. This way they can get up to temperature.
3. When the tripe feels firm, place them on the direct side and fry for 2 minutes per side. Meanwhile, bake the bun in the oven.
4. Now cut the tripe in 2, but make sure you don't cut completely through the tripe. You have to be able to open it up. Return the tripe to the direct side and cook for another minute.
5. Cut the bun open. Spread the mayonnaise over 1 side of the bread and sprinkle some of the spicy shoots over it. Place the cut tripe on the other side of the bread.