Pork tripe, liver and heart from 1 pig
1 lime cut in half
Garlic crushed with salt
Fresh thyme
Chopped onion
Chopped parsley
Lavender leaves
Peppercorn
Clove
1 pinch of crumbled black pepper
Fresh pork blood
Malagueta peppers
Pork tripe, liver and heart from 1 pig
1 lime cut in half
Garlic crushed with salt
Fresh thyme
Chopped onion
Chopped parsley
Lavender leaves
Peppercorn
Clove
1 pinch of crumbled black pepper
Fresh pork blood
Malagueta peppers
Wash the tripe and liver thoroughly
Scrub the surfaces with lime
Simmer in seasoned water with salt until tender, about 2 hours
Remove from the water and finely chop
Mix all the seasonings with the liver and 1/4 cup of blood
Cook over low heat, adding small amounts of water as needed
Remove from heat and season with crushed malagueta peppers
