In medium –sized saucepan boil meat, season with salt, hot pepper, and Maggie until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock (preferably 6 cups or more).

Boil the cow skin and tripe together or you may do so separately until tender. Remove cow skin, tripe. Set aside.

Let the stock come to room temperature before using.

While meat is boiling grind limestone and warm

In a blender, pulse stock, limestone, oil and achu spice, until all the ingredients have been fully incorporated and it has turned into yellowish color.

Adjust salt and Maggie according to taste.

Voila achu soup- you may add the meat at the point or serve with meat on the side.