This is one of the typical Latin America that is modified in some regions to add, in the case of the North Argentino El Ajà Mirasol, a pepper widely used in the Andean area.
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| Ingredients to make a bus: |
| For 2 people :: 600 gr. calluses or stomach of bovine 6 glass glass icy 1 1/2 white vinegar cup 5 laurel leaf 1 spoon soup red powder 1 spoon soup dry 1 spoon soup oregano dry 4 1/2 l. Agua 1/4 cup olive oil 2 ud. chopped chives 4 ud. pear 6 clove beam (chopped) 1/4 Cup Picado 2 laurel leaf 4 1/2 l. Vacune broth 1/2 chickpea cup (put in water the night before) 1 cup was dry 2 nabo peeled and chopped 4 ud. carrot (chopped in sticks) 1/2 colada in juliana 1 cup rice basmati (well washed) 3 ud. Chorizo 3 ud. Morcilla 1 cup fresh cheese 7 or 8 basil sheet (cut into julienne) |
Ingredients to make a bus:
2. This cooked, rich in penetrating flavor and aroma, reminds me of the calluses in Madrid, another of my great delights in Spanish cuisine.
3. Wash callos with plenty of cold running water.
4. Place the ice water in a wide bowl with two tablespoons of vinegar, put the gut to soak at least 30 minutes.
5. Remove from water, dry it and cut it into calluses of 1 or 1 1/2 inches.
6. In a large pot, gather the calluses, bay leaves, thyme, pepper, water and a cup of vinegar.
7. Boil for an hour.
8. Remove from heat and let cool; Remove the calluses, strain them and wash them with cold water, put them aside.
9. Put a large casserole with the oil on a high fire and add the onion, tomatoes, garlic, celery, and bay leaves.
10. Save about 5 minutes and add the broth, calluses, chickpeas, beans and turnips.
11. Boil and then lower the temperature.
12. Cover and cook for one hour.
13. Add carrots, cabbage and rice, cover and cook another hour; Then add the chorizos, the black pudding, the cheese, stir and cook another 10 minutes.
14. Put in preheated caps and serve.
15. A good benefit!
