Pepitoria (Blood Sausage) Santander
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
105 minutes
Number of servings
20
Difficulty
Medium
Ingredients
blood of one goat
goat offal (kidney, liver, heart, etc.)
goat tripe
8
piece(s) scallion stalks, chopped
6
clove(s) garlic, chopped
5
piece(s) hard-boiled eggs, chopped
1
tbsp pepper
1/2
tbsp cumin
1
tbsp achiote or color
1
cup(s) lard or oil
2
cup(s) breadcrumbs
lemon juice
Directions
- Wash the intestines very well with water, outside and inside, and rub with lemon, same with the offal.
- Both are cut into pieces and boiled in water that covers them for 1 hour; remove and discard the water.
- Chop everything finely and mix with the scallion, garlic, pepper, cumin, achiote and salt.
- Heat the lard and sauté the hash, stirring for 10 minutes.
- Break the blood into small pieces with a wooden spoon, add to the rest of the ingredients and place everything in a cauldron or pan to cook, stirring, for 30 minutes.
- Add the breadcrumbs and eggs. (Optional: 2 pounds [1 kg] of cooked and chopped potatoes can be added).
- Generally served to accompany roasted goat.