Winter bus
Ingredients
• 2 onions
• 5 cloves of garlic
• 500 g pork bondiola
(Italian pork sausage)
• 200 g bacon
• 1 Chorizo (South American,
light pork sausage)
• 1 Chorizo colorado (spicy,
Spanish pork sausage)
• 100 g pork loin
(pickled in vinegar
Pork skin, finished product)
• 1 pig's hand
(pigs feet)
• 500 g tripe, pre-cooked and
cut into stripes
• 200 g manteca pork
(thick white beans),
soaked
• 200 g chickpeas,
soaked
• 1 bay leaf
• 2 tbsp paprika
• 2 tbsp tomato paste
• some cooking oil
• Beef broth
• Salt
• Pepper
preparation
Heat some oil in a large pan, chop the onions and garlic cloves and sauté in the oil. Cut the bondiola de cerdo and bacon into cubes, add to the pan and fry until golden brown. Cut the two chorizos into slices, add them along with the other ingredients and fill with beef stock until everything is covered. Bring to the boil and cook until the beans are tender, adding more stock if necessary. Then remove the pig's feet, remove the meat and put it back in the pan, let it cook briefly again and then season with salt and pepper. Serve with rice as a side dish.
FIRE&FOOD Issue 4-2017
