Stews and Ragouts in general by Carlos Mirasierras
Salt and pepper the meat, and brown well all the sides in a skillet with a little hot oil.
Then, remove and drain the meat and place it in a casserole.
Sauté the garlic, skin included, and a good amount of chopped parsley, and add both
ingredients to the casserole.
Place the pan on the heat and add the brandy. Cook over high heat until it boils and
then lower the heat and let it simmer for about 30 minutes.
After this time, add the potatoes, peeled (cut lengthwise if they're too large) check the
salt, correct if necessary, and cook for another 20 minutes.
Serve the meat garnished with the potatoes.
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Madrid-Style Tripe....................................Code38

Ingredients for six persons:
2 kg of tripe, beef snouts and legs into pieces.
3 Asturian blood sausage.
2 chorizos, cantimpalo type.
1 large onion.
1 garlic bulb
2 bay leaves.
2 teaspoons paprika.
2 tablespoons flour.
2 cayenne chilies.
3 tbsp olive oil
Water.
Salt
Preparation:
In general, tripe is sold washed and blanched, but a few mins under running water
won't do any harm.
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