Yawarlukru or Yawar lukru (Kichwa, ; Vocabulario comparativo quechua ecuatoriano - quechua ancashino -- castellano - English (pdf), collected by Robert Beér, Armando Muyolema and Hernán S. Aguilar, 2006) 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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