A rich and excellent snack very easy to make to enjoy a barbecue with friends.
- 12 pieces of ax callus.
- 12 pieces of smoked bacon.
- 1/2 cup baby spinach leaves.
- 2 yellow lemons in quarters.
Wrap the tripe with the bacon slices, stick them with a toothpick.
Place the salt and pepper taste and pass them to the grill.
While they are at the grill, squeeze a lemon on each skewer so that the juice will season and caramelize.
As they are removed well cooked from the grill, place the spinach leaves on each skewer.