Extraordinary dish of Spanish heritage with a Chiapas flavor.Enjoy the lamb giblets, chili peppers, cinnamon, cloves, pepper and parsley. You'll love it.
Preparation time: 1 hour
Ingredients
1 kg. Sheep viscera
5 pcs. lamb legs
2 pcs. Eggs
1 mt. Guts
100 gr. Green tomato
300 gr. Tomato
150 gr Onion
2 pcs. White bread
5 gr. Achiote
5 gr. Garlic
4 pcs. Pepper
30 gr. Parsley
2 gr. Cloves
2 gr. Ground cinnamon
3 gr. Cumin
3 gr. Thyme
3 gr. Oregano
Water
Salt
Oil
Preparation
Wash and cook the giblets together with the lamb legs in water with spices and salt.
Drain and cut the giblets into small cubes, reserve the cooking broth.
Finely chop a quarter of the parsley.
Wash and roll the tripe with the lamb legs, after that they are fried in oil.
Blend a portion of the liver, bread, garlic, onion, tomatoes, spices and the rest of the parsley with the cooking broth.
Sauté the previous mixture with a little oil, add the viscera and then boil it, (if it is too thick add more broth); finally add the legs and the chopped parsley.
Tips:
Traditionally this dish is made with lamb but it can be replaced by pork.