Patasca is a culinary treasure from the Andean region, recognized for its hearty nature, nutrition, and an explosion of flavors thanks to its carefully selected ingredients.
Discover the art of preparing an exquisite patasca, with simple steps and fresh ingredients.
This traditional Peruvian soup, made with beef tripes, mote corn, potatoes, and aromatic spices, is an embrace for the soul.
Its comforting thickness and intense flavors make it the perfect choice for chilly days or as a comforting dish on any special occasion.
Patasca
Ingredients
½ kilogram of Beef tripe
1 Beef shank
1 Chopped onion
1 tablespoon of Ground garlic
1 tablespoon of Ground Aji Panca
1 Peeled and chopped tomato
1 tablespoon of Oregano
1 cup of Cooked mote corn
3 tablespoons of Oil
2 Bay leaves
2 Mint sprigs
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious soup, start by cooking the beef tripe and beef shank in a pot with water, adding bay leaves to enhance the flavor.
Step 2 : Once both ingredients are well cooked, proceed to cut them into small cubes.
Step 3 : In another pot, heat the oil and sauté the garlic, onion, Aji Panca, tomato, and oregano until fragrant and well combined.
Step 4 : Then, add the chopped avocado, beef tripe, along with the cooked mote and mint sprigs.
Step 5 : Pour in enough water to achieve the desired consistency of the soup and season with salt and pepper to taste.
Step 6 : Let the soup boil for about ten minutes, allowing the flavors to merge and intensify.
Step 7 : When ready, the soup will be perfected for serving, offering a hearty and flavorful dish.
Video
Preparation (simple version)
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