Where to eat tripe stew in the Montseny
Tripe is the ultimate slow-cooked stew: hours over a low flame, a thick sauce and that hint of spice that calls for bread. In Gualba, at Can Florenci, we cook it the way it has always been done.
Can Florenci's tripe
Our tripe with calf's head and trotters is cooked slowly, with a long sofregit and just the right spices, until the pot simmers and the sauce thickens. We serve it piping hot in an earthenware dish, for 9,80€.
Why come all the way to Gualba
If you live in Sant Celoni, Breda, Riells i Viabrea or Palautordera, or you are coming down from the Montseny, Gualba is right there. A proper spoon dish after a walk or for Sunday lunch.
What to have with it
- Bread for dipping (bread service on the menu).
- A house red or one from our list of Catalan D.O. wines.
- For dessert, mató cheese with local honey or homemade egg custard.
Want to try other stews? See all our slow-cooked stews.
Frequently asked questions
Do you have tripe every day?
Són a la carta habitual; si véns en grup, truca'ns abans per assegurar-ne.
Is it very spicy?
It has a mild kick, as in the traditional recipe.
Do I need to book?
Recommended, especially at weekends: 936 84 50 13.
