{"id":42206,"date":"2026-04-27T17:12:17","date_gmt":"2026-04-27T15:12:17","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/quatremolins-tripes-amb-morro-i-orelles\/"},"modified":"2026-06-13T12:19:10","modified_gmt":"2026-06-13T10:19:10","slug":"quatremolins-tripes-amb-morro-i-orelles","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/fr\/quatremolins-tripes-amb-morro-i-orelles\/","title":{"rendered":"Quatremolins &#8211; Tripes amb morro i orelles"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">TRIPES AUX JOUES ET OREILLES DE PORC<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-10.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-11.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\">Le restaurant <strong>Quatremolins<\/strong>, dirig\u00e9 par son chef et propri\u00e9taire<strong> Rafel Muria<\/strong>, a travaill\u00e9 sur deux plats qui illustrent une cuisine profond\u00e9ment li\u00e9e \u00e0 la valorisation et au r\u00e9emploi des produits. Cette approche culinaire, ancr\u00e9e dans les march\u00e9s et les \u00e9tals d\u2019abats, dialogue \u00e9galement avec d\u2019autres traditions gastronomiques, notamment la p\u00e2tisserie, comme l\u2019illustre la sopa de la reina.<\/p><br \/>\n<p>L\u2019une des caract\u00e9ristiques les plus remarquables des r\u00e9interpr\u00e9tations du chef Muria est sa capacit\u00e9 \u00e0 conserver le concept et l\u2019esprit du plat traditionnel tout en introduisant de nouveaux produits. Cette d\u00e9marche est particuli\u00e8rement visible dans la sopa de la reina comme dans cette r\u00e9interpr\u00e9tation des tripes avec groin et oreilles, o\u00f9 les ingr\u00e9dients changent mais o\u00f9 la structure et l\u2019identit\u00e9 du plat demeurent reconnaissables.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">RECETTE VID\u00c9O<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-11.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-12.jpg\"><div id=\"48ae2fc584\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cMfOJl8YsiY\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#48ae2fc584').on('click', function() {\n                        $(this).parent().parent().find('.vc-incubalia-video-full-width').addClass('play');\n                        \/\/$(this).parent().parent().find('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src', $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src') + '?autoplay=1');\n                    });\n                });\n\n                $(window).load(function() {\n                    height = $('.vc-incubalia-video-full-width').height();\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    if ($('.vc-incubalia-video-full-width').height() > 0) {\n                        height = $('.vc-incubalia-video-full-width').height();\n                    }\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('height', height);\n                    let width = height * 16 \/ 9;\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('width', width);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">PR\u00c9PARATION<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Tripes-amb-morro-i-orelles-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Dans cette proposition, le chef part d\u2019un plat populaire embl\u00e9matique mais remplace le porc par du <strong>thon rouge<\/strong>. L\u2019objectif est de conserver l\u2019architecture de la recette originelle tout en adaptant ses composants principaux \u00e0 un produit marin.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Tripes-amb-morro-i-orelles-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Pour cela, trois parties distinctes du thon sont utilis\u00e9es, chacune destin\u00e9e \u00e0 remplacer un \u00e9l\u00e9ment traditionnel du plat. \u00c0 la place des tripes, le chef emploie la peau du thon, particuli\u00e8rement riche en g\u00e9latine et dont la texture fondante rappelle celle des tripes mijot\u00e9es. Pour remplacer le groin, il utilise le <strong>secret de thon<\/strong>, une pi\u00e8ce situ\u00e9e \u00e0 l\u2019int\u00e9rieur de la t\u00eate, pr\u00e8s du palais, caract\u00e9ris\u00e9e par une chair l\u00e9g\u00e8rement maigre mais tr\u00e8s savoureuse. Enfin, pour \u00e9voquer l\u2019oreille de porc, il choisit le cartilage situ\u00e9 derri\u00e8re les branchies, connu sous le nom d\u2019\u00ab oreille de thon \u00bb, qui associe des parties g\u00e9latineuses et d\u2019autres plus fermes, proches des textures que l\u2019on retrouve dans les oreilles ou les pieds de porc.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Tripes-amb-morro-i-orelles-4.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Ces trois \u00e9l\u00e9ments constituent la base du plat, \u00e9labor\u00e9 selon les m\u00eames principes que la recette traditionnelle. Tout commence par un sofregit r\u00e9alis\u00e9 \u00e0 partir d\u2019oignon, d\u2019ail et de poivron rouge, auquel sont ajout\u00e9s du paprika, du safran, une pointe de piment et du concentr\u00e9 de tomate. Pour renforcer la profondeur aromatique, du vin blanc et du vin ranci sont \u00e9galement incorpor\u00e9s, apportant des notes caract\u00e9ristiques de la cuisine mijot\u00e9e traditionnelle.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Tripes-amb-morro-i-orelles-5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Avant de d\u00e9buter le rago\u00fbt, la peau du thon est pr\u00e9par\u00e9e s\u00e9par\u00e9ment. Elle est blanchie quelques secondes dans l\u2019eau bouillante puis imm\u00e9diatement refroidie dans de l\u2019eau glac\u00e9e. Cette \u00e9tape facilite le retrait des \u00e9cailles et permet de mieux la travailler. Une fois nettoy\u00e9e, elle est d\u00e9coup\u00e9e en d\u00e9s puis saut\u00e9e sans ajout de mati\u00e8re grasse, la peau lib\u00e9rant naturellement son propre gras pendant la cuisson. Lorsqu\u2019elle a rendu l\u2019exc\u00e9dent de graisse et commenc\u00e9 \u00e0 cuire l\u00e9g\u00e8rement, elle est retir\u00e9e et r\u00e9serv\u00e9e.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Tripes-amb-morro-i-orelles-7.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Le sofregit est ensuite r\u00e9alis\u00e9 dans la graisse obtenue \u00e0 partir de la peau. Le paprika, le safran et le piment sont ajout\u00e9s, suivis du m\u00e9lange d\u2019oignon, d\u2019ail et de poivron d\u00e9j\u00e0 pr\u00e9par\u00e9. Quelques feuilles de laurier, le vin blanc et le vin ranci compl\u00e8tent la pr\u00e9paration, qui est laiss\u00e9e \u00e0 r\u00e9duire jusqu\u2019\u00e0 \u00e9vaporation de l\u2019alcool. Une petite quantit\u00e9 de concentr\u00e9 de tomate est ensuite incorpor\u00e9e afin de donner davantage de corps \u00e0 la sauce.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Tripes-amb-morro-i-orelles-8-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Lorsque le sofregit est pr\u00eat, l\u2019oreille de thon est ajout\u00e9e crue afin de cuire d\u00e9licatement. Contrairement au porc, ces morceaux de thon n\u00e9cessitent une cuisson courte et ma\u00eetris\u00e9e, car une cuisson excessive leur ferait perdre leur texture caract\u00e9ristique. Une fois l\u2019oreille \u00e0 demi cuite, la peau de thon pr\u00e9alablement saut\u00e9e est r\u00e9introduite, ainsi qu\u2019un peu de bouillon r\u00e9alis\u00e9 \u00e0 partir des ar\u00eates du m\u00eame poisson. Ce bouillon constitue la base de la sauce et rappelle une sauce espagnole traditionnelle, mais enti\u00e8rement \u00e9labor\u00e9e \u00e0 partir de produits de la mer.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Quatremolins-Tripes-amb-morro-i-orelles-8.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Le secret de thon est ajout\u00e9 en dernier, car il ne n\u00e9cessite qu\u2019une cuisson tr\u00e8s br\u00e8ve afin de conserver toute sa tendret\u00e9. Lorsque tous les \u00e9l\u00e9ments sont parfaitement li\u00e9s, le feu est coup\u00e9 et la pr\u00e9paration repose quelques instants pour permettre aux saveurs de se fondre harmonieusement avant le dressage.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-9.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-10.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div><div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2024\/11\/01-Logo-web.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42206","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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