For its preparation, meats such as beef, pork, chicken, and rabbit are used, accompanied by potatoes, carrots, onions, and spices.
The Intendente is a one-pot dish; its origin and the name by which this dish is known are part of a very interesting Creole story.
The Intendente
Ingredients
1 Beef sirloin roast
1 Lamb rib
1 Chicken breast
1 Piece of veal heart
1 Lamb rib section
1 Pork chop
2 Pieces of thick beef tripe
1 Pork chorizo
2
1 Cooked and peeled potatoes
1 Portion of fluffy rice
1 Lettuce leaf
1 Onion
1 Tomato
Preparation
Step 1 : First, the ribs, pork chorizo, and heart are cooked, cut into small pieces.
Step 2 : The pork or beef chop is grilled with garlic and salt, while the loin is fried simultaneously.
Step 3 : It is preferable to cook all these pieces separately and slice them into roast-style pieces.
Step 4 : The chicken breast is boiled in water, using this boiling process to cook the pieces of thick tripe and the rib in the same broth.
Step 5 : Additionally, the chicken, chest meat, and tripe are fried separately in oil until they become crispy.
Step 6 : Finally, all these pieces are served with rice and sauce.
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