Preparation

remove a good part of the fat from the panada cut it into pieces
small and in a pan boil water and lemon to scald the
paneled and when it is scalded, drain the water and
season the pan with the onion, garlic, tomato, pepper, smell
green, black pepper, salt, dye, paprika.

sauté it in as little oil as possible and add add
water and the bay leaf. cook until soft and then
add the olives. serve with white rice, sauce
pepper.

remove a good part of the fat from the panada cut it into pieces
small and in a pan boil water and lemon to scald the
paneled and when it is scalded, drain the water and
season the pan with the onion, garlic, tomato, pepper, smell
green, black pepper, salt, dye, paprika.

sauté it in as little oil as possible and add add
water and the bay leaf. cook until soft and then
add the olives. serve with white rice, sauce
pepper.

Ingredients

  • -1 kg of panelada (tripe, tripe, ox nail)
  • -1 large chopped onion
  • -2 minced garlic cloves
  • -1 chopped tomato
  • -1 chopped green pepper
  • - green smell
  • -salt
  • -Black pepper
  • -color (paprika)
  • -01 bay leaf
  • -pitted green olives
  • -Water
  • -lemon
  • -olive oil