Pepitoria Recipe
Pepitoria Santandereana is a delicious and popular dish in the Santander region of Colombia. This recipe combines the authentic flavors of the region and a unique texture to create an unforgettable culinary experience. Learn in this simple recipe how to prepare Pepitoria santandereana easily and quickly.
Ingredients
- 2 cups of goat entrails (kidney, liver, heart and chunchullo)
- ½ cup of lard
- 4 long onion stalks
- 1 Red onion
- 1 tablespoon of annatto oil
- ½ teaspoon toasted and ground cumin
- ½ tablespoon ground hot pepper
- 3 cups of curdled kid's blood
- 1 Cup of rice
- 1 bunch of guacas or guascas
- 2 boiled eggs (or boiled eggs)
- Salt to taste
Step by step preparation
- The first thing you should do is wash the goat innards (kidney, liver, heart and chunchullo) well with water and lemon, then cook them in salted water for approximately 1½ hours. Once they are ready, chop them finely and set them aside.
- Then, in a large cauldron, heat the lard over high heat and in it, sauté the previously chopped onions in annatto oil, cumin, salt and pepper to taste.
- Then add the chopped organ meats, stir well and let it cook over low heat for 20 minutes with the pot covered.
- Then he will take the curdled goat blood, let it drain and then cut it finely into pieces and add it to the cauldron with the sauce and the viscera, let it cook for about 20 more minutes, trying to stir constantly.
- Then you must add the previously cooked rice, adjust the seasoning and add the previously finely chopped guascas, stir well.
- Finally, it is served with chopped hard-boiled eggs.
Interesting Facts
- Pepitoria is a kind of stew prepared with the entrails and blood of the goat, it is usually used as an accompaniment to roasted goat meat either fried meat; This is a very popular dish in the Santanderes region.
- This dish can also be accompanied with yucca, Santander yellow arepas.
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