Ingredients
Scale
- 500 g beef tripe (callo or menudo)
- 500 g beef brisket, cut into 2×2 cm cubes
- 250 g beef ribs
- 3 long green onion stalks, finely chopped
- 250 g papa criolla (small Colombian yellow potatoes)
- 150 g papa sabanera (Colombian potatoes), diced
- 200 g arracacha, peeled and cut into chunks
- 1 cup ground corn (maíz molido)
- ½ pound green peas
- ½ pound fava beans (habas)
- ½ pound fresh green beans (fríjol verde)
- ½ pound cubios (Andean tubers)
- ½ pound carrots, cut into 1×1 cm cubes
- 1 bunch chard (acelga) leaves, cut into small pieces
- 3 cloves garlic, finely chopped
- Salt and pepper to taste
- Cilantro (one stem for the broth and chopped leaves for the picadillo)
- Water to cover