Yawarlukru or Yawar Lukru (Kichwa yawar blood, lukru soup,[1] "blood soup", hispanicized spellings Yahuarlocro, Yahuar Locro) 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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