Chanfaina

This stew is a typical dish in Castile and León that uses up all the discarded parts of the lamb. Traditionally, in both Castile La Mancha and Castile and León, as well as in Extremadura, masters would send their shepherds out to slaughter a lamb but would only eat the finest parts of the meat. The shepherds were able to use the rest to make a stew from the entrails and other offal, flavored with onion, garlic, red wine, bay leaf, aromatic herbs, and the ever-present sweet paprika.