This traditional dish was served in Espelette the days of fair or market.
- 1kg of calf shoulder,
- 1 onion,
- 1 green pepper,
- 8 soft green peppers,
- 1 clove of garlic,
- oil,
- bay-tree, parsley, thyme,
- salt, and strong pepper of Espelette.
Emincer the onion and garlic.
Oter pips of peppers and sweet peppers and to slice them in small dice.
To make return the whole in oil to the frying pan ten good minutes
then to add the cut meat of pieces, grasses, salt and strong pepper.
To make jump the whole then to wet with glass of water or bubble.
To leave mijoter to cover 45 or 60 mn.
Ten minutes before the end cooking to remove it the lid so that the
accumulated juice evaporates.
To accompany this dish by cooked potatoes or pulps.