Raxo - it looks like it is pork tripe and takes several days to prepare:
INGREDIENTS
1 Raxo (in the north called the tape) Plenty of olive oil, etc. Garlic, peppercorn, oregano, parsley, salt, etc.
Since the dawn of history man has tried to find ways to preserve food that during periods of plenty left over to dispose of them in qualifying.
Today thanks to refrigerators and freezers barely remember those principles which were valid until some decades ago and which gave rise to culinary treats such as sausage, ham, anchovies, smoked fish, etc. This is one of those recipes before they came to our shores the miraculous paprika, which saved many killings but also wiped out many traditional flavors.
Implementation:
1. Cleaning: The Raxo must be clean, with a little fat alreredor but maybe half a centimeter thick. With a bar mechadora are introduced inside an inch of depth a raw garlic clove with two or three balls of pepper, the operation is repeated across the surface every four or five fingers away from each other. In a mortar or a blender is put oregano, black pepper, salt, garlic and parsley, it forms a paste and smeared it all Raxo surface care to cover well, then put on a burlap and allowed to stand in place cool and dry for a couple of nights.
2. After two days in which the active ingredients of the marinade and have fulfilled their function disinfectant, antiparasitic, antioxidant, bactericidal, fungicidal and all those things, yes, completely natural, then it comes to his cooking. To do this we will have a large skillet where we will put plenty of oil and fry the marinated meat as it was.
Goose Barnacle or Percebe
Percebes are barnacles! They look like a gooseneck clam and Spaniards love to eat them. The most common way to prepare them is to boil them for 5 minutes in salted water and serve them hot and fresh.