Wash and cook calluses in salt water. Peel and chop the tomatoes, pepper, onions. Cut carrots into slices.
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| Creole calluses ingredients: |
| 1 Kg. Of callos 2 onions media 1 Pimient Red 2 large carries 1 laurel leaf 1 chopped parsley leaf 1 liter of meat broth 2 teaspoons of sweet paprika 1/2 cup of oil 1 1 White Wine Cup 100 gr. of grated cheese salt pepper |
Creole calluses ingredients:
2. When the calluses are tender, drain them and cut them into strips.
3. Put the oil in a casserole and saute on it onions, pepper, carrot and tomatoes. Add the calluses, the paprika, the bay leaf, the chopped parsley, salt and pepper.
4. Cover them with the boiling broth. When they have boiled 5 minutes, add the potatoes cut into dice and wine.
5. Keep it cooking over low heat with the uncovered pot until the broth is reduced and thickens the sauce. Serve it sprinkled with grated cheese
