Friche (Goat Blood Stew)
Number of servings
10
Difficulty
Medium
Ingredients
1500
gr goat meat (leg, shoulder, ribs), cut into small pieces
2
cup(s) goat blood, beaten with salt
500
gr goat offal (liver, heart, lungs, among others), cut into small pieces
3
piece(s) white onions, finely chopped
3
piece(s) garlic, finely chopped
6
clove(s) green bell pepper, chopped
1
piece(s) oil
1/2
cup(s) limes
4
piece(s) salt and pepper to taste
Directions
- At the moment the animal is slaughtered, it is necessary to collect the blood in a plastic container. Then mix it with salt so it doesn't coagulate and refrigerate it.
- With lime, salt, and pepper, wash the goat meat well, and let it rest for 20 minutes. Meanwhile, cook the organs in pieces.
- Fry the meat pieces in hot oil until they begin to brown, then add the parboiled organs, onion, garlic, and bell pepper. Mix everything and let cook for 5 minutes.
- Add the blood, mix, and let cook over low heat for 30 minutes, stirring constantly.
- Serve with yuca picada (boiled and mashed yuca), bollo limpio (plain corn roll), or corn arepas.