Preparation

Wash the udder and put it to cook in a pot with water, salt and onion. Once cooked, insert a fork to see if it is soft, when it is ready, remove it and drain it. In a saucepan, put the carrot, pea, tomato, garlic, oil with achiote, potato, salt, pepper and cumin, and fry everything for 15 minutes; check seasoning, cover with water and cook until soft. Add the udder and wait for the juice to thicken. Serve with white rice.

Ingredients

  • 2 pounds udder
  • 1 pound potato
  • 1 small carrot
  • 1 peeled tomato
  • 1/2 cup of pea
  • 1 clove garlic
  • 1 tsp coriander
  • 2 tsp. of oil
  • Salt, pepper, cumin