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AndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.Tastes richBe its first cook →Castilian and MadridCallos a la madrileñaBeef tripe stewed slowly with chorizo, morcilla and jamón in a thick, sticky, pimentón-red sauce.Tastes rich and saltyBe its first cook →
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