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Entresijo

De Wikipedia, la enciclopedia libre

Entresijos recién sacados de la sartén.

El entresijo es el mesenterio[1]​ del cordero y, por tanto, una parte de la gallineja.

Su procedencia es una especie de madeja llena de mollejitas (los folclóricos botones) que rodea y protege el intestino delgado y que una vez limpia se separa y se parte en trozos.

Cada trozo resultante es un entresijo. Según el tamaño del cordero, de cada mesenterio salen uno, dos o tres entresijos. Bien fritos, se quedan muy enroscados y pequeños: de unos 5 x 5 centímetros aproximadamente.

Véase también

Referencias

  1. ↑ «entresijo». RAE. 
Esta página se editó por última vez el 13 dic 2022 a las 23:37.
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