Translation of gristle in Spanish:


cartílago, n.

Pronunciation /ˈɡrɪsəl//ˈɡrɪs(ə)l/


  • 1

    cartílago masculine
    • He grins, and there are bits of gristle and meat stuck in his teeth.
    • The fat cook will carefully trim away the suet and gristle from a roast or some chops and then instead of discarding it, rub the bits with garlic and salt and fry them up as a solitary hors d - oeuvre.
    • I was told too that he visited butcher's shops and made off with scraps of bone or gristle.
    • As he removes the surprisingly large lump of gristle from his sausage, he coughs and shifts nervously in his seat.
    • Principally it consisted of chunks of fatty streaky bacon supporting great lumps of gristle, with the odd bit of sausage.
    • Trim the chicken livers of any gristle and cut off any discoloured bits.
    • My friend was having problems of her own, every few moments ducking her head to furtively expunge small pieces of gristle into her napkin.
    • At one point as I was wading through gravy, gristle and fat that was masquerading as lamb cutlets, I thought I found a prime piece of meat.
    • Often thought of as clumsy and gristle filled, Austrian cuisine is as varied and sophisticated as any contemporary Asian menu.
    • The meal they served up takes the award as the worst meal I have ever been offered, cold, overcooked gristle.
    • The starters were poor, though, a thinnish seafood broth with chunks of tinned tomato expiring at the bottom and a ham hough terrine that, while chunkily rustic, contained too much gristle for comfort.
    • Finally, the dishes had been picked clean of even gristle and crunchy brown bits, and stacked neatly, awaiting transportation back to the kitchen.
    • Blood and gristle were blasted over the ground.
    • The woman thought it was a piece of gristle she was chewing on.
    • The quality was great, with no fat or gristle - it tasted like steak.
    • Ground beef is easy to work with because there's no bone, extraneous gristle or visible fat to trim, and no pounding needed to flatten or marinating to tenderize.
    • It had none of the toughness associated sometimes with this meat and was obviously of a very high quality with very little fat or gristle.
    • More than half of it isn't meat at all, but gristle or bone.
    • My friend thought it was a little too dry, and although I didn't totally agree, I did think the portion was far too boney, with too much gristle and not enough meat.
    • Remove any gristle from the chicken livers and season.