Valluno Sancocho
Recipe category
Country
Region
Source
Fuente: Carlos Ordóñez Caicedo (1986b: 39)
Number of servings
10
Difficulty
Medium
Ingredients
14
cup(s) water
500
gr hip bone or porous bone
500
gr rump tip
500
gr chopped beef ribs
4
piece(s) green onion stalks
3
piece(s) green plantains, peeled and broken by hand
250
gr yuca, peeled and cut into pieces
1
cup(s) minced white onion and semi-ripe tomatoes
2
tbsp finely chopped cilantro
4
piece(s) culantro or wild cilantro
pinch salt and cumin to taste
Directions
- Bring the water to a boil with the bone, meat, ribs and green onion for about 45 minutes or until the meat is tender.
- Remove the onion and add the plantains, let it boil for 15 minutes over high heat, add the yuca, culantro and minced vegetables, salt and cumin.
- Lower to medium heat and cook for 20 minutes without covering the pot; add the cilantro.
- The broth should be clear with eyes of fat.
- Serve very hot and accompany with avocado, white rice and hot pepper sauce. Note!
- Do not cut the plantain with a knife.