Ingredients
- 600 g lamb tripe and offal, cleaned
- 800 g chola potatoes, diced
- 1 white onion
- 3 garlic cloves
- 150 g roasted peanuts
- 500 ml milk
- 2 tablespoons annatto oil
- 1 teaspoon cumin
- 1 bunch cilantro
- 1 avocado to serve
- Salt and pepper to taste
- Water for cooking
Step-by-step
Using a different robot? Switch it here:
- Cook the offal in a separate pot with water and salt until tender, chop and set aside.
- Blend the peanuts with the milk 20 sec/speed 8 and set aside.
- Put the onion and garlic in the mixing bowl and chop 5 sec/speed 5, add the annatto and sauté 6 min/120°C/speed 1.
- Add the potato, cumin, salt and 800 g water and cook 25 min/100°C/reverse/spoon speed.
- Add the peanut sauce and chopped offal and cook 12 min/95°C/reverse/spoon speed.
- Serve with cilantro, avocado and pickled onion and tomato.
Tips
- Clean the offal very well before cooking.
- Peanut sauce gives the soup body and flavor.
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