Sausage broth

preparation

wash well with the pig tripaj with plenty of water and salt, then let it rub with a green hull of immersion in lemon, mint and water for 20 minutes, repeat this as many times as necessary until the plume is removed.
put to cook the rice is for sopudo (spongy) but something raw by the homes. Mix it and let it cool and with the the 1/2 cabbage cook and blood with.
Separately prepare a rehash, heat the achiote, fry the onion and pepper and crush the garlic, oregano, coriander and mint. season with salt, pepper and cucumber. he's cooking rice once with him together.
stuffed covered with this condumio.
2 mix it grated green and with a little fry, achiote, coriander and lard, some covered and this with filling.
the broth:
4 in 5 liters of water put the giblets of the pork, cut the green slices and in the 1/2 raw cabbage, if the condumio after the entrails also fill it. Season with salt, pepper, ajinomoto, cucumber and 3 garlic seeds. cook for an hour or until the guts have undergone some cooked. the guts stuff you aim the attention but then you find that they break, leave it for another hour or until the guts bleed.

serve way:
leave the broth in a pot and remove the hoses (embedded) in a pot and let cool. Serve the hot broth in the deep plate. Sausage cut into pieces of the tend about 5-10 cm to serve you and it is also a dish with white meat and chopped parsley on top. Accompany with lemon and chili.

I recommend eating it as follows: pound the tripe part of the salting conduit, add the skin of the tipa to the broth, add lemon to the conduit, chop them green and mix it with the conduit, add a little broth. eat some of this condumio with a little broth with intestine skin. when it goes in the middle, add the rest of the lead to the broth. mix it up and eat.