Name: Peruvian Rachi
Prep time: 30 min
Cook time: 1 d
Total time: 1 d 10 min
Yield: 4 Servings
Ingredients: 1 Kilogram Beef tripe or librillo; 5 Unit Sprigs of mint; 100 Gram Ground panca chili; 2 tablespoon Ground garlic; 1 cup Red vinegar; 1 ½ tablespoon Black pepper; 1 tablespoon Achiote; 1 tablespoon Cumin; 1 teaspoon Oregano powder; 1 pinch Salt; 6 Unit Choclo leaves (corn husks); 5 tablespoon Oil; 5 tablespoon Water; 6 Unit Cooked sliced potatoes; 6 Unit Boiled corn (elote); Unit Aji sauce

Delicious beef tripe grilled with a unique seasoning that makes it perfect for sharing at our tables and delighting everyone.

Discover how to prepare the exquisite rachi, an exclusive delicacy from Peru.

This Andean dish consists of a thick and comforting soup, with lamb or beef, potatoes, corn, vegetables, and delicious spices.

It is nutritious and perfect for cold days or as a comforting meal on any occasion.

Peruvian Rachi

Entradas

1 hour

Boiled

4 Servings

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Ingredients

1 kilogram of Beef tripe or librillo

5 Sprigs of mint

100 grams of Ground panca chili

2 tablespoons of Ground garlic

1 cup of Red vinegar

1 ½ tablespoon of Black pepper

1 tablespoon of Achiote

1 tablespoon of Cumin

1 teaspoon of Oregano powder

1 pinch of Salt

6 Choclo leaves (corn husks)

5 tablespoons of Oil

5 tablespoons of Water

6 Cooked sliced potatoes

6 Boiled corn (elote)

Aji sauce

Preparation

Step 1 : Soak the entire tripe in warm water overnight.

Step 2 : The next day, place it in a pot with hot water, add the tripe, mint, and salt.

Step 3 : Let it boil until cooked.

Step 4 : Then, remove the tripe, wash it, and remove all the fat.

Step 5 : Drain and dry excess water.

Step 6 : Cut the tripe into not-too-large squares and place them in a bowl.

Step 7 : Mix the ground panca chili, garlic, vinegar, pepper, achiote, cumin, and oregano, seasoned with salt and pepper to taste.

Step 8 : Pour this mixture over the tripe, reserving two tablespoons.

Step 9 : Refrigerate the tripe and dressing until the next day.

Step 10 : The next day, remove the seasoned tripe and the reserved dressing from the refrigerator.

Step 11 : Light the coals; once they turn red, add the dressing, five tablespoons of water, and five tablespoons of oil, mixing well.

Step 12 : Join the corn husks and tie them securely with string.

Step 13 : When the coals are hot, place the grill and let it warm up.

Step 14 : Place portions of tripe on the grill, brush with the dressing, and let it brown, turning to cook evenly.

Step 15 : On one side of the grill, brown the potato slices.

Step 16 : To serve, present the tripe with the browned potatoes and boiled corn pieces.

Video

Preparation (simple version)

Step 1 : Soak the tripe in warm water overnight, then cook in hot water with mint and salt; once cooked, clean off the fat and cut into squares. Peruvian Rachi - Preparation - Step 1

Step 2 : Prepare a marinade by mixing ground panca chili, garlic, vinegar, pepper, achiote, cumin, and oregano with salt; reserve some and pour the rest over the tripe, refrigerate overnight. Peruvian Rachi - Preparation - Step 2

Step 3 : The next day, light the coals, add the reserved marinade, water, and oil in a grill and cook the tripe, browning and turning to ensure it's well cooked. Also, cook the potatoes and corn on the same grill. Peruvian Rachi - Preparation - Step 3

Step 4 : Serve the tripe accompanied by browned potatoes and boiled corn pieces, enjoying a dish full of flavor and tradition. Peruvian Rachi - Preparation - Step 4