Ranga (Rumen Stew)  Ingredients:       1/2 kilo cooked beef rumen (paunch)    1/4 cup oil       2 onions    2 tomatoes       1 cup lima beans    1 tablespoon mild chili powder       1/2 teaspoon black ground pepper    1/4 teaspoon ground cumin       1 teaspoon salt    2 cups water       1/2 teaspoon garlic powder    1 carrot       8 potatoes    1 handful fresh parsley

Preparation:

1. Peel and finely chop the onions, tomatoes, and carrot. 2. Cook potatoes in a pot with water and salt to taste. 3. In a large pot, heat 1/4 cup oil and brown the onion and carrot for approximately 5 minutes. Add chopped tomato, pepper, cumin, garlic, and chili; mix well. Add water and peeled lima beans. Cook for 30 minutes, or until onions are not visible. 4. Chop rumen and add to the previous sauce. Mix well and cook for 15 minutes more, or until rumen has absorved some of the salsa. 5. Serve hot with the potatoes and chopped parsley.

Comments:

You can also serve it with plain rice.

Categories:  hot spicy, Bolivian

Estimated Serving:  8

Estimated preparation time:  90 min.

Language:  English

Shared by:  AnaPau    2009/10/28