ingredients:
½ kilo of grain raw nozzle
1 liter of cold water
1 liter of broth mocotó
Spices:
2 large onions, grated
4 large ripe tomatoes peeled seedless
3 green peppers, red and yellow, chopped
2 or 4 bouillon tablets (optional)
2 leaf, fresh bay leaves, or ½ tablespoon (coffee) powder bay
2 whole basil branches (optional)
1 whole sprig of rosemary (optional)
1 cup (tea) of chopped parsley (leaves and stems)
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 tablespoon (coffee) pepper chopped fresh lady finger without seeds and without white ribbed
1 teaspoon (tsp) salt rasa
2 tablespoons (soup) of corn oil
1 pinch of nutmeg
Other Ingredients:
300 grams. mocotó cooked, chopped into cubes
300 grams. Muscle (beef) Raw
300 grams. chicken breast, raw or thigh wing
300 grams. of salt or raw pork rib
300 grams. salted or raw pork loin
300-500 grams. tripe (beef tripe) without raw fat
100 g. lean bacon cut into small cubes
2 Palos smoked
Vegetables:
4 medium carrots cut into thin slices or small cubes
6 large potatoes cut into small cubes
6 small whole onions, cooked
1 small boiled cabbage
1 deep dish cooked whole pod (optional)
4 stalks celery shaved cut into thin slices
1 cup fresh cooked green peas (optional)
Ornaments:
10 green peppers cambucy
10 red peppers lady finger
Way of preparing:
Wash all cured to remove excess salt.
Placing the meat in a capped pyrex background with water, bring the refrigerator for 12 hours, changing the water once
Cut the tripe into thin strips.
Then clean the tripe, take all the fat that is in the middle rinse well under running water, soak for 10 'minutes with a cup of vinegar to remove the stench.
Cooking to Tripe:
Place the tripe with water and vinegar for cooking in pressure cooker for 10'Minutos.
Close the pressure cooker, lift the pin, strong fire, so boil, lower the pin and the fire pan, fire at least.
Do not cool the pan under the tap, let it cool covered, open the pot only after cooled.
After aferventada double, throw the cooking water off after washing with very hot water. To reserve
Aferventar the sausage by 5'minutos, let cool, remove the skin. To reserve.
Aferventar muscle in the pressure cooker for 15'minutos.
Wash the mocotó, remove foot odor, if you do not know cut all the hull and discard (throw away).
Place the mocotó for cooking in pressure cooker covered with water and a cup of vinegar or lemon juice.
Once the pressure cooker to boil, lower the pin and fire at least cook for an hour.
Leave the mocotó cool alone without cool the pan under the tap.
Drain the broth mocotó a bowl, take geladeirapor 12 hours.
To remove the fat that sits on top of mocotó broth, use a spoon (soup) after paper towel.
Throw in the trash fat mocotó broth, it is harmful to health
Below the fat is gelatin mocotó.
When cold, cut the gelatin (the broth mocotó) into cubes of 2 cm.
Mode Cook Chickpeas:
Wash the chickpeas, soak in cold water for 12 hours.
The next day place the chickpeas with water for cooking pressure cooker for 10'Minutos.
Close the pan, lift the pin, so it starts to boil, lower the pin and fire at least.
Do not cool the pan under the tap, let it cool normally before opening, that is, only after it came out like gangbusters.
How to prepare the dish Puchero:
Place in a large pot, the chickpeas that is cooked "al dente", with the cooking water, the broth strained and degreased mocotó, loin, rib, muscle pre-cooked tripe.
Cook for 20 to 30 minutes on low heat until the chickpeas are almost cooked, remove the chickpeas to double the meat if cooked.
Stir in the broth a little warm water, add the carrots, potatoes, peas, green beans, onions, tomatoes, peppers spices and whole herbs.
Serve mode:
After the vegetables cooked, remove from broth, put in a separate dish.
Place broth in the chickpeas, the tripe and all meats.
Remove the broth, so the meat is, cooked.
Add the cubes mocotó and boil for more 10'Minutos over low heat.
Serve in a shallow dish meat and hot vegetables, sprinkle parsley on top. Garnish with pepper flower.
Before serving season the chickpeas with fried bacon cubes in oil with grated onion
Serve the tripe with chickpeas in a tureen with lid deep, not cool.
If you can serve white rice is (optional)
Garnish the dish of meat and vegetables, with various green cambucy pepper and pepper finger red girl.
Hole in the middle of cambucy pepper, put in a pepper lady finger
Notice:
The puchero should be served hot, is winter dish.
The photos are of a lunch I made for my niece
Dr. Valeria Goncalves Riva
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