Cod tripe stew with saffron and puntalette risotto

Estofado de callos de bacalao con azafrán y risotto de puntalette
Tristan Bistro
Chef: Gerhard Schwaiger
Country: España
City: 07081 Portals Nous (Mallorca)
Address: Puerto Portals, local 1
(+34) 971675547

Gerhard Schwaiger wonderfully demonstrates his noble style with this dish - erudite, academic, and cosmopolitan, with technique and efficiency at the forefront. This particular example is imbued with enormous clarity, intermingling Mediterranean cultures in order to achieve a dish of great substance and complexity in which two contradicting yet complementary textures are juxtaposed – gelatinous and crunchy – with the luring saffron flavor standing out, completely dominant on the palate, above the cod tripe and the pasta, its uniformity strengthened by the flavor of the base and by the quality given to it by the Espelette pepper. Vice.

The Recipe


For 4 servings

  • 100 g Puntalette pasta
  • 20 g butter
  • 2 shallots, diced
  • 1/4 l chicken stock
  • salt
  • ground white pepper
  • a few drops of lemon juice

Cod tripe stew:

  • 200 g desalinated cod tripe
  • 1/2 white onion, julienned
  • 1 bay leaf
  • 40 g yellow bell pepper
  • a pinch of toasted saffron
  • 1 spoonful olive oil
  • a pinch of Espelette pepper
  • 4 spoonfuls chicken stock
  • salt


Desalinate the cod tripe for three days in water with a lot of ice. Fry the onion for one minute, add the slices of tripe and the rest of the ingredients. Cook for 10 minutes on low heat, cover and let cool for 1 hour. Reheat before serving.

Puntalette risotto:

Fry the diced shallots with the butter in a Teflon pan. Add the Puntalette pasta. Gradually add the chicken stock, always in quantities that the pasta can absorb. Continue this process until the pasta is just right. Salt, pepper and dress with lemon. Serve immediately.