Caldo de Menudencias (Chicken Giblet Soup)
Cooking time
60 minutes
Number of servings
8
Difficulty
Easy
Ingredients
12
cup(s) water
750
gr chicken giblets (gizzards, heart, liver, feet, etc.)
500
gr red potatoes, peeled and diced
1
cup(s) hogao [see p. 87]
1
tbsp cilantro, finely chopped
pinch salt and pepper to taste
Directions
- Cook the giblets in water with the hogao, salt and pepper, let boil for 30 minutes, add the potatoes and cook 20 more minutes.
- Remove the giblets and chop the gizzards, livers and hearts and return to the broth.
- Let simmer a few minutes and serve sprinkling cilantro on each portion.
- Serve with ají pique.