Axoa — Traditional Basque Veal Stew with Espelette Pepper
Axoa is a Basque stew of finely chopped veal cooked with onions, sweet peppers, garlic, white wine, and piment d’Espelette — a traditional dish from Espelette village.
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Axoa is a Basque stew of finely chopped veal cooked with onions, sweet peppers, garlic, white wine, and piment d’Espelette — a traditional dish from Espelette village.