Chef: Nicolás Ramírez
Country: Spain
City: 31300 Tafalla (Navarra)
Address: Plaza de Navarra, 4
(+34) 948700852

This restaurant represents the evolution of popular cuisine in Navarra like no other. A statement that is at its height regarding the elements the local population is the proudest of: vegetables. And this also applies to historical and –basically– gourmande recipes. The chilindrón lamb (tomato and pepper sauce) you can taste here is the best of all. The same can be said about the patorrillo, a visceral stew made with the lamb innards; exuberant. Although some of the elements may sometimes be missing, the dish is usually made with legs, sweetbreads, brains, kidneys, tripe, blood, liver,… A real must. The patotrillo is served in the old style, i.e. very generously, together with an irresistible sauce made with the lamb juice and vegetables –onion, tomato and choricero chili pepper. A time travel to origins and integral uses of products, which couldn’t be more refined.

The Recipe


  • 8 lamb legs
  • Lamb tripe
  • 300 g sweetbreads
  • 4 brains
  • 4 lamb kidneys
  • 150g liver
  • Blood
  • 40 g Iberian ham
  • 100 ml extra virgin olive oil
  • 200 g chopped onion
  • 150 g fried tomato
  • 30 g flour
  • 15 g paprika
  • 15 ml cream
  • 3 choricero chili peppers
  • 40 g chopped chorizo
  • 10 g chopped garlic
  • 100 ml white wine
  • 1 pinch white pepper
  • 100 ml chicken broth
  • 1 onion, 1 tomato, 1 carrot, 1 leek (for the cooking)

Preparation of the Innards


1.    Cut the legs and tie the intestine to them, if necessary. Cut the stomach and the tripe, blanch in water, throw this water away, wash carefully and put in a pressure cooker with water, coarse salt and the vegetables. Keep on cooking for 45 minutes when you hear the cooker whistle. Open and remove the cooking broth (the remaining quantity should cover the content of the cooker).

2.    Clean the brains and blanch in water with a bit of vinegar. Set aside on straining trays.

3.    Remove the veins of the liver and cut. Set aside on a straining tray.

4.    Clean the sweetbreads removing the exceeding grease and the thin film that cover them. Set aside on a straining tray.

5.    Cut the blood and set aside on a straining tray.

6.    Clean the kidneys and cut them in half.



Heat the extra virgin olive oil in a stainless steel saucepan, add the ham, the chorizo and the chopped garlic. Cook briefly and add the chopped onion until browned. Integrate the sweetbreads and the kidneys and keep on cooking for a few minutes. Add the paprika and boil for a few seconds. Pour the flour, the legs and the stomach together with their cooking broth and the white wine. Boil for 10 minutes at very low heat and add the tomato. Boil again for about 35 minutes and add the brains, the blood and the liver. Pour the 250 ml chicken broth when necessary. Boil for 10 more minutes, add the cream and the chopped parsley, and keep on for 10 more minutes.

NOTE: The cooking times are approximate. The cooking must be slow in order to avoid anything to stick (which is quite easy). Cool down as fast as possible at 3ºC in a cold room. The delicacy of the products requires maximal care.