Chop the onion in large pieces, peel the garlic and chop both types of peppers into rings. The meat of the shank and neck cut into cubes of about 3 cm. Put 100 g pork lard in a pan and sprinkle with a little onion, garlic and peppers. Add one layer of meat and again sprinkle with onions, garlic and peppers. Continue to alternate layers and exhaust products. Simmer. Once you begin to release juice Salt and pour wine. Cook over low heat for an hour and a half from occasional stirring. If necessary top up with a little water, but note that the stew should be very rare. Once the meat is tender, add the red pepper. stew should not put a lot of spices - seasoned with a little salt and pepper. Half an hour before the soup to boil the tomatoes cut into cubes and pour them into the broth. In a pan melt the remaining lard and fry until golden trahana. Pour water (twice as much as trahana), cover and simmer 20 minutes. Serve in bowls, in one half of trahana put, the other from the stew