Preparation

In a pot with oil, brown the ground garlic and diced onion, add the ground chili pepper and brown. once the dressing is golden, add the water, the malaya, the brisket, the tripe, the booklet, the bones and the pork skin. let it simmer, froth well until a clear broth is left. Let it boil until the meat softens a little, at that time add the well-washed nickname and cook until it bursts and season with salt to taste. Accompany it with parsley and a slice of hot pepper.

Ingredients

  • Malaysian is the part of the skirt of the beef, which contains a layer of fat, it is used in the preparation of stews, soups, stews and many other recipes. Pataca tarmeña is a recipe from the Junín region, where the ingredients come together to give us an excellent and delicious Serrano dish.
  • one onion
  • three cloves of garlic
  • six panca peppers
  • a kilo of malaya
  • a kilo of beef brisket
  • half a kilo of tripe
  • half a kilo of booklet
  • two hundred grams of pork leather
  • half a kilo of beef bone