Yawarlukru
Traditional Ecuadorian stew
From Wikipedia, the free encyclopedia
Yawarlukru or Yawar lukru (Kichwa, Yahuarlocro, Yahuar Locro; transl. blood soup[1]) is a traditional stew of Ecuadorian cuisine in the Andes with lamb's entrails including brain, intestines, liver, lung, tongue, and rumen. It is usually served with fried lamb blood, avocado and pickled red onion rings.
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