The Hose Pipe Broth, a traditional Guayaquil dish, requires patience and skill in its preparation. The meticulous process of cleaning and seasoning the pig intestines, along with the combination of flavors enriched with herbs and spices, culminates in a comforting and flavorful broth. Ideal for enjoying on cool days.
The hose pipe broth is a traditional recipe that combines surprising ingredients to create a unique and tasty dish.
It is prepared with care and dedication, following a series of meticulous steps that result in an unmatched flavor.
It is a culinary experience that invites you to enjoy in good company and to savor each bite with gratitude.
Hose Pipe Broth
Ingredients
Pig offal
Pig intestine
2 cups of Pig blood
3 cups of Rice
5 Greens (plantains)
5 Garlic cloves
1 Large red onion
½ Small cooked cabbage, sliced into small pieces
½ Raw small cabbage, sliced into small pieces
1 Large bell pepper
1 teaspoon of Oregano
1 teaspoon of Cilantro
1 tablespoon of Spearmint
5 tablespoons of Achiote
1 teaspoon of Ajinomoto (monosodium glutamate)
10 Lemons
Salt, pepper, and cumin
Preparation
Step 1 : Wash the pig intestines with water and salt, rub them with citrus peels, and soak them in lemon, spearmint, and water for 20 minutes to eliminate any bad odor.
Step 2 : Repeat this process as necessary.
Step 3 : Cook the rice until fluffy but slightly undercooked.
Step 4 : Let it cool and mix with half of a cooked cabbage and the pig blood.
Step 5 : Prepare a refried paste by heating achiote, then frying chopped onion, pepper, crushed garlic, oregano, cilantro, and spearmint.
Step 6 : Season with salt, pepper, and cumin, then mix with the rice.
Step 7 : Grate two greens and mix with a little of the refried paste, achiote, and cilantro to stuff some intestines.
Step 8 : In a separate container, place 4 or 5 liters of water with the pig offal, sliced greens, raw cabbage, and seasonings.
Step 9 : Cook until the viscera are ready, approximately one hour.
Step 10 : Carefully introduce the stuffed intestines into the broth and cook for another hour or until they stop bleeding.
Step 11 : Remove the sausages and let them cool.
Step 12 : Serve the hot broth in a plate and cut the sausages into small portions to accompany the broth.
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