Vísceras guisadas con arroz pajarito (Colombian stewed offal with plantain rice)

Prepare the organs safely Keep the cleaned organs refrigerated until preparation. Trim away any tough connective tissue the butcher has left, then cut each organ into 2 cm pieces on a dedicated board. Keep the liver separate from the heart, kidney, spleen and lung. Do not let raw organs touch cooked foods or the rice ingredients. Wash your hands, knife and board with hot soapy water after handling them.

Give the firmer organs a head start Put the heart, kidney, spleen and lung in a large pot with the cold water and about half the garlic. Bring to a boil, skim the surface, then lower to a steady simmer for about 40 minutes, until the thickest pieces reach at least 71°C on a clean food thermometer and begin to soften. Continue simmering longer if needed for tenderness. Avoid tasting the liquid before the organs are cooked.

Cook the liver and drain the organs Add the liver to the pot and simmer for about 10–15 minutes, checking a thick piece with the thermometer until it reaches at least 71°C. Drain the cooked organs and discard the cooking liquid. Cut any larger pieces to an even 2 cm size. Keep the cooked organs covered while you prepare the vegetables; use clean utensils and a clean plate.

Make the tomato and vegetable sofrito Heat the 30 ml oil in a wide pot over medium heat. Add the onion and carrot and cook for about 5 minutes, stirring, until they begin to soften. Add the tomato, mild ají and remaining garlic; cook until the tomato releases its juices and the vegetables are tender, about 8–10 minutes. Stir in the cumin, achiote, black pepper and half the salt. The mixture should be fragrant and moist, not browned dry.

Simmer the offal in the sofrito Add the cooked organs and 500 ml fresh water to the sofrito. Stir to coat each piece, bring to a gentle simmer and cook for about 20 minutes, until the vegetables have softened into the sauce and the seasonings cling to the meat. Taste and add the remaining salt only if needed. Keep the stew hot while the rice finishes; add a splash of hot water if the sauce becomes too thick.

Cook the arroz pajarito and serve While the stew simmers, heat the 60 ml oil in a heavy pot over medium heat. Add the ripe-plantain cubes and fry for 8–10 minutes, turning them until golden on several sides. Carefully pour in the hot water, then add the drained rice and remaining salt. Bring to a boil, stir once, cover and lower the heat. Cook for about 18–20 minutes, until the water is absorbed and the rice is tender. Turn off the heat, rest covered for 10 minutes, then fluff gently so the browned plantain stays distributed. Serve the rice with the hot offal stew.