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Ranga blanca (tripe recipe from Bolivia) back | home | print

Ranga blanca (tripe recipe from Bolivia)


1.5 kilograms of tripe
16 white potatoes
3 onions
1 tomato
2 cloves of garlic
8 cups of broth
1 rocoto manzano rojo pepper
Olive oil
Black pepper


In a pot with salted water boil the peeled potatoes until they are tender, then drain them and set them aside. In a skillet sautee in olive oil two of the onions, finely chopped, until transparent. At this point add the black pepper uncrushed and the cloves of garlic, also finely chopped. Continue browning for five more minutes, then add half a cup of broth and let cook this sauce a few additional minutes stirring well. In a separate skillet, brown the tripe in olive oil for fifteen minutes, and adjust with salt, then pour in the onions, pepper ad garlic sauce and stir well. In the meantime prepare a spicy condiment, locally called "u'chu llajwua de ají colorado" by finely chopping the remaining onion, the tomato and a seeded pepper of the rocoto manzano rojo variety, also chopped, dressing it all with some oil and salt. In a dish, serve finally the tripe with two crumbled potatoes, a ladle or two of hot broth, and the spicy condiment.