Servings: 10 to 12 people.
  • EGRAN Peeled Corn: 400 g
  • EGRAN Bean Pellets: 200 g
  • Pumpkin: 300 g
  • Large diced potato: 1
  • Tripe: 250 g
  • Beef intestines: 250 g
  • Bacon: 100 g
  • Pork sausages: 200 g
  • Red sausages: 150 g
  • Flank steak: 350 g
  • Pork sausages: 200 g

    For the sauce:
  • Green onions: 200 g
  • Ground chili pepper: 3 teaspoons
  • Paprika: 2 teaspoons
  • Oil: 1 cup

The night before, soak the peeled corn and the beans in two different bowls. Do not add salt. Cook them, separately, because they have different cooking times, until they are almost tender. Then put them together and add the pumpkin cut into pieces, the potato and the rest of the ingredients. Add some salt and simmer. If you want the preparation not to be too greasy, it is advisable that the tripe, the beef intestines, the bacon and the sausages be cooked separately and once strained integrated into the rest of the cooking, which will continue to simmer until the pumpkin and potato practically lose their shapes. At this point, the preparation thickens and water or broth must be added to make it slightly less thick, always stirring with a wooden spoon or spatula.
For the top sauce, fry the green onions until they brown. Scatter the ground chili pepper and paprika. Wait a couple of minutes and serve.