This is a favorite in our house, but there are only two people that cooks it - I mean we only eat it if my aunt or cousin cooks it. Otherwise, it's not even a topic of conversation.
To cook:
Clean the innards thoroughly with salt and vinegar.
Cut in small portions
Saute garlic and onion, and brown the innards.
Add water and let cook.
Season with vinegar, salt, pepper and bay leaf.
Add the blood and don't let it curdle.
Adjust seasoning.
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