Stews and Ragouts in general by Carlos Mirasierras
Once clean, put them to cook in a pressure cooker (PC), with a half of the onion, the
garlic bulb (previously reserving 3 cloves), the bay leaf and salt.
Cover the tripe with water one inch above the ingredients, lock the PC and cook for 30
mins.
After this time, unlock the PC and add in the sausages and chorizos.
Poach the remaining onion and garlic, both finely chopped. Add in the flour when they
start to turn brown, stir a little and add in the paprika, but remove from the heat to
prevent burning, stir again and put it into the PC.
Let it cook again (about half an hour with no lid on) until the black pudding (Asturian
blood sausage) and chorizo have give flavor to the tripe.
Before serving, mash the cayenne chilies in a mortar, add a little of tripe broth and
dissolve well; put this gravy-like sauce in a sauceboat so it can be added to taste by
the fellow diners.
Stews taste much better when cooked the day before.
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Rabbit Stew with white Beans, and Toasts topped with
Blood sausage...Code39

Ingredients for 2 people:
Half a rabbit of a medium size
100 g fabes (a type of white broad beans)
1 onion sausage
1 onion
2 cloves of garlic
1 carrot
1 leek
2 slices of brioche bread
1 glass of fine wine
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