Tarragona is a province of Catalonia, stands out for its gradual growth in population, perhaps due to the advantageous conditions of life in this province, something that also attracts large numbers of tourists, both domestic and foreign. Among the many tourist attractions, we can find a growing social and cultural life, the perfect combination of beach, city and field. In addition, all persons who visit this province, you can enjoy cuisine is wide and varied, blending traditional dishes with creations more modern. If we talk about gastronomy, we cannot forget that Tarragona has various gastronomic fairs, something that undoubtedly is a signal of the importance of gastronomy in this province.
In The Naked Kitchen we think it is important to know the cuisine and food from the different communities and their respective provinces, as this will make us better understand each region with its particular characteristics. For this reason, in this article we will teach you to prepare a typical dish: the bull de Tonyina.
If this recipe bull de Tonyina arouses your curiosity and makes you want to know more about the typical food of Catalonia, we recommend you visit our article Recipes and food typical of Tarragona, where we talk about this bull de Tonyina, and many other traditional dishes of this province.
The bull de Tonyina is a typical food of Catalonia, namely Tarragona, and also Barcelona, and the Balearic Islands. It consists in the gut of the tuna dry and salty. As a general rule, it is served cooked as a stew, or boiled. It is a recipe that you can take to back to many diners, but well worth it for its great flavour and texture especially. If you dare to eat the bull de Tonyina, you will not regret it.
If you want to know what are the necessary ingredients to prepare this recipe bull de Tonyina, and what are the steps that you must follow to be able to make it, continue reading below.
Ingredients for the Bull de Tonyina. Recipe of Tarragona for 2 people
- Guts of tuna – 300 g (or 1 package)
- 700 gr of potatoes
- Tomato – 2 pieces
- Onion – 1 piece
- Extra virgin olive oil – to taste
- Salt – to taste
How to make the recipe of Bull de Tonyina. Recipe of Tarragona
- We’re going to wash the tripe with water and we’re going to let soak for 12 hours in a container with water. We can change when they have passed 6 hours to remove better the salt.
- We make a sauce with the tomatoes and onions.
- We boil the innards of tuna after they are cut into pieces.
- When they have boiled, we added them to the sauce and let it cook. Clean, peel and chop the potatoes and add to the cooking.