Wash the pigs trippage well with enough water and salt, then frot you with green shells and leave it soaked in lemon, peppermint and water for 20 minutes, repeat this the times necessary until you take the tufo.
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| Ingredients to make hose broth: |
| 1 often (viscera) of small pig (pork) /2 small raw and cut into small slices 1 large onion 1 large pepper 6 pepas of garlic 1 teaspoon of oregano 1 teaspoon of coriantro 1 tablespoon of peppermint 5 green 5 tablespoons of achiote salt salt salt salt salt salt salt salt salt Pepper cumin 1 teaspoon of ajinomoto (monosodic glutamate). |
Ingredients to make hose broth:
2. Put the rice cooking so that it is soping (spongy) but somewhat raw inside.
3. Let it cool and mix it with the 1/2 col cooked and with the blood. Apart preparing a rehash, warm the achiote and cold the onion the pepper and the crushed garlic, the oregano, coriander and peppermint.
4. Condiment with salt, pepper and cumin. Once it is cooked, put it with rice.
5. Fill the guts with this condumio. Ralle 2 green and mix it with a bit of refrito, achiote, coriander and pig butter, and fill in some guts with this.
6. The broth.- In 4 or 5 liters of water, put the porks wrecks, the greens cut into slices and the 1/2 raw cabbage, if condumio left over after filling the guts Éche it too.
7. Condiment with salt, pepper, ajinomoto, cumin and 3 garlic pepas.
8. cook for an hour or until the viscera are cooked. Then put the stuffed guts but carefully not to break, leave it for an hour or until the guts no longer bleed.
9. SERVING WAY: Leave the broth in a pot and remove the hoses (sausages) in a tray and let cool.
10. Serve the hot broth in a deep plate. Cut the sausage into pieces of about 5-10 cm and serve them separately on a plate lying with white onion and chopped parsley. Accompany with lemon and chili.
11. I recommend eating it as follows: Make the guts so that part of the condumio comes out, throw the skin of the tipas into the broth, throw lemon to the condumio, chop the greens and mix it with the condumio, throw a little broth.
12. Eat a little of this condumio with a little broth with gut skin. When I go half, throw the rest of the condumio into the broth.
13. Mix it and eat. (Mmmmm !!!!!!)
14. Notes: if it seemed very difficult to prepare, visit a recommended place.
15. This broth is excellent for breakfast on weekends. Remove the chuchaqui (raw). Highly recommended for pregnant women or breastfeeding period.
16. Excellent source of cholesterol (if any way is going to die, better get sick with time).
