A restaurant in Hospitalet de Llobregat wins the world tripe competition

San SebastianThey are Héctor Barbero, Pau Pons, and Romina Reyes. You may know them from L'Artesana del Poblenou, a Catalan cuisine restaurant that has been operating for eight years. And just a year ago, they opened another one in L'Hospitalet de Llobregat, L'Artesana de Santa Eulàlia. "We're the same people, and we do it just as well," they say. It's with this second establishment that they have entered the eighth edition of the world competition for calluses held at the San Sebastián Gastronomika congress, and despite having very strong competitors, they were the ones who won.

It was their third time entering the competition, and they were relaxed. "We didn't expect to win; we wanted to leave the restaurant and spend two days in San Sebastián and have a good time," they say. They admit that they hadn't even considered the possibility of winning. The jury didn't see it the same way, as they decided quite unanimously that they were the rightful winners.

The secret is "good raw material," they explain.Brown callus, and we add the head and leg and chickpeas, and then we make the sofrito, we add thyme, bay leaves, paprika, chorizo, Iberian ham and vinegar, and we reduce everything so that it has a good texture." His dish, which costs 11 euros in the restaurant and you can find it in either of the two establishments, is from Asturias, Galicia, Cantabria, Madrid and Vizcaya. calluses from La Artesana de Santa Eulalia stood out for the delicacy of their sauce, the precise blending of the different ingredients, a well-measured touch of spice, and an impeccable gelatinous texture," stated a member of the jury, who also valued the fact that it was a very personal version of the traditional recipe. Other restaurants in Madrid were Zalacaín, the Malaga-based Tragatá, and the Galician Simpar.