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Caldo de Manguera




Source of Recipe


the web


Recipe Introduction


Ecuador


List of Ingredients




1 Set of Pig Guts :liver, fetus, kidneys, (small) (optional, I don't like it and recommend you change it for Pig meat)
1 Set of Pig Intestines (small)
2 Cups of Pig Blood
3 Cups of uncooked rice
1/2 Small Cabbage, cooked and cut in thin slices
1/2 Small Cabbage, Uncooked and cut in thin slices
1 Big Red Onion
1 Big Green Pepper
6 garlic
1 tsp. oregano
1 tsp. cilantro
1 tsp. hierbabuena (I don't remember the english name, but it's similiar to mint)
5 green plantains
5 tsp. annatto.
Salt
black Pepper
Cumin
1 tsp Ajinomoto (monosodic glutamate)

Recipe



Wash well the pigs guts with a lot of salt and water, scrap it with the Verde skin and leave it soaking on water with lemon and hierbabuena for 20 minutes, Repeat this several times until the odor is gone.
Cooke the rice so it is soggy (spongy), but not well cooked. Let it cool and mix it with the cooked cabbage and the blood.
Apart make a Refrito , heat the achiote (with oil or lard ) and fry the onion, green pepper and garlic (chopped), the oregano, cilantro and hierbabuena. Spice with salt, pepper and cumin. Once cooked mix it with the rice.
Stuff The Intestines with this stuffing .
Scrap (or blend) 2 plantains and mix them with some refrito and lard and stuff some intestines with this)

The Soup.- in 4 - 5 liters of water cook the guts ,the plantains cut in slices and the 1/2 uncooked cabbage, If there's some stuffing left after stuffing the intestines put it also. Spice with salt, pepper, Ajinomoto, cumin and 3 garlic. Cook for an hour or until the guts are cooked . Put the stuffed intestines (well, lets call them sausages know ) With care so they don't brake and let them cook for an hour more or until they don't bleed anymore (it's recommended that you put the "Verde Sausages: to cook before the "blood sausage" because they may take a bit longer to cook).

Serving Suggestion:
Leave the soup in the pot and take out the sausages in a pan and let them cool. Serve the soup (HOT) in a soup dish . Cut the sausages in 5-10 cm slices in a flat dish and cut the guts also put some scallion and parsley on top. Serve with lemon and Ají (hot sauce