Prepared by Duncan Edwards
- 2 lbs cow skin cut into 1 – 2″ strips
- 1 1/2 cups vinegar
- 7 cups of water to soak the cow skin
- 1/4 cup lime juice
- 15 leaves chadon beni
- 4 tbsp salt
- 1/2 large onion, sliced
- 1 head of garlic
- 7 cups of water for souse
- 1 large cucumber sliced thinly
- 1/2 tsp black pepper
- 2 whole hot peppers sliced
- Cut up skin into 1″ – 2″ strips and add 7 cups of water and vinegar for 30 minutes. (let soak)
- Wash the skin until the water runs clear.
- Pressure cook for 45 minutes.
- Wash in tap water until it cools and set aside.
- Add chadon beni and garlic to a blender and blend
- Add 7 cups of water. Slice the cucumber and the
- sliced hot peppers. Add salt, black pepper, and lime juice. and mix well.
- Add the cow skin. Leave to soak for at least 1or 2 hours.
- serve in cups or small bowls as an appetizer
