Pajarilla Quindío (Spleen Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
kg spleen
2
piece(s) onions cut into slices
2
tbsp parsley, finely chopped
2
piece(s) ripe tomatoes, peeled and chopped
2
clove(s) garlic, chopped
1
tbsp marjoram, chopped
2
piece(s) bay leaves
1
cup(s) toasted bread, grated
1
cup(s) basic broth
2
tbsp vinegar
pinch salt and pepper to taste
Directions
- Put the spleen to cook in water to cover it, with vinegar, salt and pepper.
- When it is tender (45 minutes) remove, drain well and cut into thin slices, which are sautéed with onion, tomatoes, parsley, marjoram and bay leaf, sautéing them over high heat.
- Add the breadcrumbs and broth, cover and let simmer over low heat for 15 minutes.