Recipes by Cullera de Boix

Cod tripe rice

Difficulty level: medium

Diners: 4

Preparation time: 1h


  • 100 g of desalted cod tripe
  • ½ brunoised spring onion
  • 1 chopped garlic shoot
  • 25 g of ñora (spicy red pepper) pulp
  • 4 pieces of black pudding
  • 500 ml of cod broth
  • 50 g of peas
  • 50 g of cooked chickpeas
  • 1 splash of white wine and 2 g of salt
  • 1 tablespoon of extra virgin olive oil
  • 12 small potato dices
  • 240 g of round grain rice
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In a pan with oil, over medium heat, put the onion and garlic, and stir for one minute.
Add the ñora pulp and potato. Stir and add the wine, and reduce.
Add the rice and stir for half a minute.
Add the broth and bring to a boil.
Add the peas, chickpeas and tripe. Boil for five minutes.
Add salt as necessary and put in the oven at 180°C for 10 more minutes.
Grill the pieces of black pudding and put them in the pan.

A traditional rice

Xavier Matarrodona cooks a cod tripe rice accompanied by chickpeas and black pudding.

Catalan cuisine has been leveraging leftovers for many centuries, which has led to the creation of delicious sea and mountain combinations. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, prepares one of these recipes as a cod tripe rice. He adds chickpeas and black pudding, the mountain touch, to make it a perfect dish for any season, but especially for the winter months, when we fancy more filling food.

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