Preparation

Clean the choncholines well. Put the ground aji panca, the achiote and the vinegar in a bowl. Stir everything and let it rest for another hour. Before putting them on the coals, add the salt. Then, with a brush made of frayed corn pan, bathe with the oil. Leave on the coals until they take a dark tone and a crisp point. Serve with golden potatoes, mote and boiled beans. Serve on a corn pan or on a small plate.

Ingredients

  • 1 kilo of choncholines (tripe)
  • 3 tablespoons of aji panca
  • 1 teaspoon of achiote
  • 1/2 cup of vinegar
  • Oil
  • Salt