This is a typical dish from the Cuenca cuisine. It’s usually eaten year round and served as an appetizer.
Put a few drops of olive oil in a frying pan on a low heat. Lightly fry the sliced clove of garlic.
Cut the zarajo in three slices. There will be two with bones and one with only meat.
Add the zarajos and salt to taste. Sprinkle them with parsley and leave them until they turn a golden brown.
Serve them and enjoy!
You can also squeeze a few drops of lemon over the Zarajos while they’re cooking
Zarajos or tripe form part of what is known as offal. In general, this will provide high quality protein, iron, phosphorus, zinc and vitamins A and B12, but it is recommended that it should be consumed in moderation due to the high fat content.