Caldo de Pajarilla (Huila Organ Meat Soup)
Cooking time
30 minutes
Number of servings
8
Difficulty
Easy
Ingredients
12
cup(s) water
250
gr liver, chopped
250
gr kidney, cleaned and chopped, without fat
250
gr heart, chopped
250
gr pajarilla (spleen)
500
gr pastusa potatoes, peeled and chopped
1
cup(s) hogao (Colombian tomato-onion sauce) [see p. 355]
1
tbsp cilantro, chopped
pinch salt and pepper to taste
Directions
- Put to boil in a large pot water with all ingredients for 30 minutes, skimming occasionally.
- Serve with cilantro sprinkled on top.
- Should cook over medium heat avoiding that when boiling the water breaks up the potatoes. 352 Cuchuco de maíz añejo huila Sopa campesina