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
- 2 tablespoons of mayonnaise
- 1 teaspoon of cayenne pepper
- Spicy salad mix
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 up to temperature, put the tripe on the direct side for a while, grill them until they have nice grill marks.
3. When the tripe has nice grill lines, place it on the indirect side. Let them heat up further until they feel firm.
4. Place the rolls next to the white pudding on the indirect side and fry them briefly.
5. When the tripe feels firm, remove it from the BBQ. Butterfly them open as shown in the photo.
6. Place the white pudding on top of the coals for extra grilling. This gives that typical grill flavor to your sandwich.
7. Mix the mayonnaise with the cayenne pepper for a nice spicy sauce.
Spread this on your sandwich and put the spicy salad mix on it.
8. Place the white tripe on top of the lettuce, now you can enjoy an Argentinian street food dish with a Belgian twist.