The venue, located at Carrer del Sofre, 3, in the Riu Clar neighborhood, aimed to provide a distinctive twist on the gastronomic celebration, using their popular tripe recipe as the main filling.
The preparation was highlighted by the gastronomic influencer Txaber Allué, known as El cocinero fiel, who explained the culinary technique behind this unique dish, focusing on achieving maximum succulence.
“"Instead of a béchamel, they make it with a velouté, meaning butter, flour, and broth, in addition to adding some gelatin to make them more succulent."
Allué emphasized that the croquettes “melt away” and are “truly powerful” in flavor, noting they are covered by a crunchy breading with thick crumbs.
