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Catalan stew


A classic hearty dish of Catalunya and Roussillon, traditionally prepared in winter after the pig was slaughtered. It’s made with numerous pork parts (including carn de perol—aka pork tripe—and boudin noir), plus potatoes, carrots, beans, cabbage and turnips.

Occasionally it’s spelled ouillade, and there are versions with duck instead of pork.


Soups, stews and casseroles

Text © Dana Facaros

Image by resepts catalanes