Name: Patasca
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 Servings
Ingredients: ½ Kilogram Mondongo; 1 Unit Beef leg; 1 Unit Chopped onion; 1 tablespoon Ground garlic; 1 tablespoon Ají panca powder; 1 Unit Peeled and chopped tomato; 1 tablespoon Oregano; 1 cup Cooked mote corn; 3 tablespoon Oil; 2 Unit Bay leaves; 2 Unit Mint sprigs; 1 pinch Salt; 1 pinch Pepper

Patasca is a culinary treasure from the Andean region, recognized for its substance, 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 tripe, 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

Soups

1 hour

Boiled

8 Servings

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Ingredients

½ kilogram of Mondongo

1 Beef leg

1 Chopped onion

1 tablespoon of Ground garlic

1 tablespoon of Ají panca powder

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, first boil the mondongo and beef leg in a pot with water, adding bay leaves for flavor.

Step 2 : Once well cooked, cut into cubes.

Step 3 : In another pot, heat the oil and brown the garlic, onion, ají panca, tomato, and oregano.

Step 4 : Then add the beef, the chopped mondongo, the mote, mint, and enough water to achieve the desired soup consistency.

Step 5 : Season with salt and pepper to taste, and let it simmer for about 10 minutes to blend and intensify the flavors.

Step 6 : Once ready, this soup will be ready to enjoy and impress your guests!

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A More Alternative Version

We present to you how to make a delicious patasca. Learn step by step this new version of the recipe.

Soups

1 hour

Boiled

6 Servings

Ingredients

½ kilogram of Chopped beef tripe

½ Chopped beef leg

½ kilogram of Lamb loin meat

½ kilogram of Mote corn

1 tablespoon of Garlic

½ Diced onion

1 teaspoon of Panca chili powder

2 tablespoons of Chopped parsley

2 tablespoons of Chopped spearmint

2 Sprigs of spearmint

1 pinch of Salt

Vegetable oil

Preparation

Step 1 : To prepare this delicious dish, first cook the beef tripe, beef leg, and lamb meat together with the mote and some sprigs of spearmint in plenty of water (about 4 or 5 liters) over medium heat for approximately one hour.

Step 2 : While the main ingredients are cooking, prepare a dressing with onion, garlic, and panca chili.

Step 3 : Once the meats are cooked, add the previously prepared dressing along with chopped parsley and spearmint to the mixture.

Step 4 : Then add salt to taste and serve hot.

Step 5 : To serve, you can accompany the dish with chopped onion, chopped spearmint, lemon, and rocoto chili.

Step 6 : Enjoy!

A Slightly More Typical Option

This is an alternative version of the famous Patasca recipe. We invite you to explore all our options to find the one that best suits your palate.

Soups

1 hour

Boiled

4 Servings

Ingredients

250 grams of Beef tripe

250 grams of Beef foot

400 grams of Hominy corn

1 Red onion

2 tablespoons of Ground garlic paste

2 tablespoons of Ground ají panca

1 A splash of oil

2 Fresh mint sprigs

1 pinch of Salt

1 pinch of Pepper

Oregano

3 liters of Water

Preparation

Step 1 : To prepare the Patasca soup, start by cutting the beef foot and tripe into small cubes.

Step 2 : Then, have the ground garlic paste and ground ají panca ready.

Step 3 : Also, prepare the chopped red onion for the dressing.

Step 4 : It is recommended to soak the hominy in water for about 2 to 3 hours to speed up its cooking.

Step 5 : In a large pot, place the beef foot, tripe, and previously soaked hominy along with a sprig of mint.

Step 6 : Add a pinch of salt and cook over medium heat.

Step 7 : Separately, in another skillet, heat a splash of oil and sauté the red onion for 2 minutes.

Step 8 : Then, add the ground garlic and ají panca, cooking for about 5 more minutes.

Step 9 : If the dressing dries out, you can add a bit of the cooking broth from the meats.

Step 10 : Once the dressing is ready, add it to the pot where the meats and hominy are cooking.

Step 11 : Continue cooking until the hominy has burst and is tender.

Step 12 : Adjust the seasoning with more salt, pepper, and oregano to taste.

Step 13 : To serve the Patasca soup, sprinkle chopped mint over the soup.

Step 14 : For accompaniments, you can offer lemon, slices of rocoto or ají limo, and the traditional serrano popcorn.

Peruvian Patasca Soup Recipe

Patasca

Ingredients

Preparation

Rating of the recipe

Recipe Reviews

Questions about the recipe

A More Alternative Version

Ingredients

Preparation

A Slightly More Typical Option

Ingredients

Preparation

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