Goat Pepitoria (Offal Dish) Cúcuta, Norte de Santander
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
piece(s) goat head
750
gr goat offal (liver, kidneys, heart, etc.)
500
gr small macaroni (forminantes)
2
piece(s) ripe tomatoes, peeled and chopped
2
clove(s) garlic, chopped
2
piece(s) onions, peeled and chopped
2
piece(s) scallion stalks, chopped
1/2
tbsp marjoram
1/4
tbsp oregano
salt and pepper
Directions
- Cook the goat head and offal in water for 1 hour (they should be tender).
- Remove, debone the head and chop finely along with the offal.
- Discard the broth.
- Cook the small macaroni for 12 minutes, mix with the meat, offal, tomatoes, onions, garlic, herbs and seasonings.
- Mix well.
- Let simmer for 20 minutes.
- Serve with white rice and roasted goat.