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TASTE NOTE The Tripe, also known as cod "buchos", corresponds to the lining of the fish's stomach and is removed when the central spine of the fish is extracted. The tripe appears as a rigid skin and when cooked, it becomes a gelatinous product with a very rich flavor. |
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ORIGIN ICELAND Atlantic Cod - Gadus morhua |
STORAGE Keep refrigerated between 0°C and 4°C until soaking. |
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CONSUMPTION This product is in brine and must be soaked before consumption. |
PREPARATION Cod tripe adds a special touch to any dish it is incorporated into. |
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PACKAGING Packaged with 500g of cod tripe. Packaged in a recyclable bucket. |
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