379732.jpg)
200 ml of olive oil
1 kg lamb (tripe, trotters and cooked blood)
2 liters of water
A bay leaf 2 cups rice
2 cloves of garlic
1 tsp cumin unmilled 1 tsp cayenne pepper
Ground black pepper
salt
2 boiled eggs
Wash and chop the lamb tripe and trotters. Boil in water with a bay leaf until they are tender. (30 min - 1 hour) Keep the water (broth) in the pot.
Meanwhile, toast the cumin in a separate pan and crush in a mortar.
Finely chop the onion. Sauté in a frying pan over medium to low heat. When the onion is ready, add the boiled tripe and the trotters, also the chopped garlic and cook over medium heat all together.
After 5 minutes pour two cups of rice. Cut the blood into small cubes and add it to the frying pan along with the roasted cumin, black pepper and cayenne pepper. Saute for 3 minutes, until the rice is transparent and the paprika looks toasted.
Add 4 cups of broth and season to taste. Let it cook over medium heat.
When ready, serve in a dish and add cutted boiled eggs on top.
