Pepitoria (Goat Offal Stew)

Recipe category
Main courses
Country
Colombia
Region
Santander
Source
Fuente: Estrella de los Ríos y Juanita Umaña de Vargas (2008: 40)
Tags
traditional
colombian
Number of servings
4
Difficulty
Medium
Ingredients
2 cup(s) precooked goat offal (kidney, liver, heart, and intestines)
1/2 cup(s) pork lard
4 piece(s) green onion stalks, finely chopped
1 piece(s) red onion, finely chopped
1 tbsp achiote-infused oil
1/2 tsp toasted and ground cumin
pinch salt to taste
1/2 tbsp ground hot pepper
3 cup(s) coagulated goat blood
1 cup(s) cooked rice
1 piece(s) bunch of guasca leaves, finely chopped
2 piece(s) hard-boiled eggs
Directions
  1. Finely chop the offal and set aside.
  2. In a large pot, heat the pork lard over high heat and sauté the chopped onions, achiote-infused oil, cumin, salt, and pepper.
  3. Once you have a sauté, add the chopped offal, stir, and cook for 20 minutes over low heat with the pot covered.
  4. Take the coagulated blood, drain it, and chop it finely with a knife.
  5. Add it to the pot with the sauté and offal, and cook for another 20 minutes, stirring constantly.
  6. Add the rice, adjust the seasoning, add the chopped guasca leaves, and finish heating while stirring well.
  7. To serve, scatter the chopped hard-boiled eggs on top.

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