This contest, held during the Salón Gourmets, aims to highlight one of the most representative stews of Madrid's gastronomy and to acknowledge both culinary skill and the quality of the ingredients used.

Estefanía Cazalla, representing Chirón in this edition, explained that the restaurant's proposal is distinguished by the use of black tripe, honeycomb tripe, snout, and trotters, complemented by an Asturian sausage that adds a slightly spicy touch. She also highlighted the inclusion of onions with the M Producto Certificado seal in the sofrito, homemade Madrid olive oil, and Joselito ham.

Second and third places went to Plademunt. El restaurante imaginario and La Bola, respectively. Iván Plademunt detailed that his recipe is based on traditional tripe prepared with products from Ajos y Cebollas de La Fuente, stewed for five hours and thickened with a vegetable and cumin base, before finishing for fifteen minutes in a charcoal oven.

For its part, La Bola, represented by Marina Valles on this occasion, presented a historic recipe inherited from the great-grandmother of the current owner, Mara Verdasco. As explained, this preparation, 156 years old, includes tripe, trotters, and snout, along with Asturian chorizo and blood sausage in homage to that family legacy. The garlic, onions, and tomatoes used also come from Madrid's local gardens.

The competition also reinforces its commitment to local produce, requiring participants to use at least two ingredients with the M Producto Certificado distinction, a seal that guarantees the quality of agri-food products from the Community of Madrid.

Ángel de Oteo, general director of Agriculture, Livestock, and Food, emphasized the role of ACYRE Madrid as an ambassador for Madrid's products and the dedication of chefs in elevating them to the highest level. Similarly, Eduardo Casquero, president of ACYRE Madrid, highlighted the responsibility involved in preparing such an emblematic dish when aspiring to create the best tripe in the region.