Yaguarlocro (traditional soup from Ecuador)

cook the belly and cover with plenty of water and add an onion, garlic and a branch of white onion.
set aside the cooking water.

Cut the guts and belly into small squares and add.

Peel and cut the potatoes.

Chop the onion paiteña into thin slices.
Chop also finely.

Sauté with butter and part of the white onion and part of the garlic, add the oregano.

then add the potatoes, the belly and the gut.

Add the lamb cooking water, cook until tender.

Then add the rest of the potatoes and milk, and more water if necessary, as it should be creamy.

to taste add salt, coriander and very fine pepper.

with the thinly sliced ​​red onion, white onion, garlic, oregano, salt and pepper, saute to fry the blood. add the cilantro at the end.

Serve very hot and serve in a separate dish with blood, avocado, pickled onion and tomato.