Ingredients
Scale
- 375 g beef ribs
- 250 g pork
- 375 g beef tripe (callo/mondongo)
- 350 g beef trotter (pata de res), skinned and chopped
- 125 g chickpeas, soaked
- 125 g fresh green beans (fríjol verde)
- 300 g cooked yellow hulled corn (maíz pelado)
- 200 g cooked white hulled corn (maíz pelado)
- 250 g auyama (Colombian squash)
- 1 small eggplant
- 250 g papa pastusa (Colombian white potatoes), sliced
- 60 g pasta (shells)
- 2 sprigs guacas
- 3 sprigs parsley
- ½ stalk long green onion
- Salt to taste
For the hogao
- 200 ml annatto-infused oil (aceite achiotado)
- 2 stalks long green onion
- 110 g ripe tomato
- cumin, pepper, and salt to taste