Spanish Tripa de Bacalao are the highly flavorful bladders of the cod, revered for their delicate flavor and texture. A byproduct of bacalao, the highly sought after Mediterranean dried cod. During the process, wild cod are salted and left to cure losing up to 40% of their moisture. After curing, the process is reversed and the desalting process begins which takes 7 days to rehydrate and extract the residual salt.
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