Panama stew

INGREDIENTS for 4-6 PEOPLE 1 Kg of calf pulp, 10 medium potatoes, garlic clove, one shallot, 20 cl port, 100 g spicy chorizo, 100 g of tomato paste, 70 g of black olives, a sprig of thyme, 2 tablespoons olive oil, salt and pepper.

Cut the meat into large cubes; clean and chop the shallot.

Peel the potatoes, cut them into wedges and place them in a bowl with cold water.

Cut the chorizo slices, Peel and mince the garlic.

Heat the oil in a cocotte, add meat, stir and taste, then add the shallots and Brown.

Add salt and pepper.

Pour the port, 20 cl of water and tomato paste.

Stir, let stand for 2 minutes, then add the garlic and thyme, chorizo, olives and potatoes; cover and simmer for about 1 hour and 30 minutes to fire.

When cooked, let it sit a few minutes, then serve.