Beef tripe recipes from around the world
Patasca peruana (tripe recipe from Peru) back | home | print

Patasca peruana (tripe recipe from Peru)


1 kilogram of tripe
1 cow leg
1 kilogram of beef brisket
1/2 kilogram of ox tail
1 kilogram of dried corn
10 green onions
10 branches of fresh oregano
6 tablespoons of fresh parsley
6 tablespoons of fresh mint
1 hot pepper


Place the tripe, the cow's leg, the brisket, the ox tail, and the dried corn in a large pot. Fill with water, then cover the pot and cook over low heat, stirring occasionally, for five hours until the tripe and meat is tender. Remove from the pot tripe, leg, brisket and tail. Cut into pieces and set aside. Cook the corn for three more hours. Return the tripe and the meat to the pot. Season with chopped oregano and salt, then stir and remove from the heat. Serve the "patasca" with chopped parsley, chopped green onions, chopped mint and slices of hot pepper without seeds.