Cocido Madrileño
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This classic Madrid stew goes back to the days when the working-class housewives of (see Lavapiés) and (see La Latina) would keep a cooking pot simmering on the stove, adding whatever ingredients came to hand. Today’s typical cocido might include pigs’ trotters, beef shank, chicken, sausage, chickpeas and vegetables. Served in stages, first the broth, then the vegetables and meats, it can be a meal in itself. For an up-market version, try La Bola (see La Bola).
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