Yaguarlocro

Step 1: Rinse 1 ½ lb mixed lamb offal (cleaned tripe, heart and liver) well. Put the tripe and heart (or the lamb neck) in a large pot with 2.5 litres water, 1 white onion, 4 cloves garlic and 2 bay leaves. Bring to the boil, skim, then simmer for about 1 hour 15 minutes until tender. Add the liver for the last 15 minutes and cook until it is firm with no pink inside.

Step 2: Lift out the meat, strain and keep 2 litres of the broth. Cut the offal (or the meat off the neck bones) into small bite-sized pieces.

Step 3: Mix 1 red onion with 2 limes, 1 tomato and a pinch of the salt and leave to pickle while the soup cooks.

Step 4: Heat 2 tbsp sunflower oil in the clean pot over a medium heat, add 1 tsp ground achiote (annatto), 1 white onion, 3 cloves garlic and 1 ½ tsp ground cumin and cook until soft and deep orange.

Step 5: Add 1 ⅓ lb baking potatoes and 14 oz waxy potatoes and stir to coat, then pour in the broth and simmer for 25–30 minutes, until the floury potatoes have collapsed and the waxy ones are tender.

Step 6: Crush some of the potatoes against the side of the pot with a spoon to thicken the soup. Stir in 1 cup whole milk, the meat and 2 tsp salt, and heat gently for 5 minutes without boiling hard.

Step 7: If using the blood, fry 9 oz cooked lamb's blood (sangre cocida) in 1 tbsp butter or oil in a small pan over a medium heat for 4–5 minutes, until it is hot through and crisp at the edges.

Step 8: Stir 2 tbsp fresh mint into the soup and ladle into bowls. Top each with avocado slices from 2 ripe avocados, a spoonful of pickled onion and the fried blood, if using.