The classic Madrileño dish using grass fed Ox Tripe simmered for almost 7 hours with heirloom tomatoes, biodynamic carrots, peppers and herbs, wine, pasture-raised bacon and chorizo. Intense flavors.  

• Cooked slowly for hours under 100 degrees C.
• Using only grass-fed beef from local heritage breed cows
• Gluten-free
• Grain-free
• Sugar-free
• Soy-free
• Dairy free

Ingredients: Grass Fed Tripe, Spanish Chorizo, Pasture-raised Bacon, Heirloom Carrots, Garlic, Onion, Capsicum, Heirloom Organic Tomato Paste and Sauce, Extra Virgin Olive oil, Paprika, Red Wine, Sea salt, Black peppercorns, 72 Hour Grass Fed Beef Stock,  and Spanish Paprika.

*Stew can be frozen for up to 3 months. Let it defrost overnight in the refrigerator, then reheat on the stove, adding water as needed.  It tastes better the longer you store it.