1 Cut the veal into small pieces, about half an inch.
2 Remove the seeds from the peppers and cut them into strips.
3 Heat the wok to 2/3 of the maximum power of your stove, then test the heat using the 'water drop' technique.
4 Add the oil, then brown the meat, dividing it into batches. Set aside.
5 Sweat the onions and garlic in the fat from the meat for 2 minutes, then add the peppers.
6 Brown for 2 minutes, then add tomatoes, slices of ham, white wine and allow the alcohol to evaporate for 2 minutes.
7 Add the meat back to the pan and pour veal stock, season with Espelette pepper.
8 Cover and simmer for 45 minutes on low heat. Adjust seasoning to taste.
Tip: Serve your Axoa with potatoes sautéed in duck fat.