This recipe is typical of the province of Cadiz and has spread to all Andalusia.
To prepare it these steps must be followed: cut the meat, the liver and the ribs into pieces, and add it to the lard in a casserole. Grind the dry red pepper, oregano, vinegar and salt
Add this preparation to the casserole and cook at low heat for one hour. Then add the paprika and remove from heat.
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