The same word (or matambre arollado or matambre relleno) is also used for a dish made of a matambre meat roll stuffed with vegetables, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce. It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used.
- Dictionary of the Real Academia Española
- Clarín newspaper: recipe for matambre arrollado, with a piece of matambre meat and fillings (Spanish)
- Recipe for matambre a la pizza (Spanish)
- Aeberhard, Danny, Andrew Benson, and Lucy Philips. The Rough Guide to Argentina, Second Edition. New York: The Penguin Group, 2005.
- Global Gourmet: Argentina. 2006. 24 January 2006
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