The Peruvian Patasca, whose name derives from the Quechua "phatasqa," is a delicious traditional broth enjoyed in the highlands of the Peruvian Andes. This comforting soup is prepared with tripe and meat, creating a completely satisfying and delicious mixture.
This is a traditional recipe originating from the high Andean regions of Peru.
Since ancient times, this broth has become an emblematic dish. The preparation of Patasca involves ingredients such as tripe and meat, offering a unique flavor.
Ready to enjoy this exquisite recipe together?
Peruvian Patasca
Ingredients
1 cup of Hominy corn
150 grams of Tripe
150 grams of Pork
150 grams of Breast meat
1 Beef leg
150 grams of Lamb meat
4 tablespoons of Oil
1 Chopped red onion
4 Cloves of minced garlic
1 tablespoon of Ground ají panca
2 teaspoons of Fresh oregano
2 teaspoons of Mint
½ cup of Chopped scallion
1 Deseeded and de-veined rocoto, blended
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Soak the hominy corn in water overnight to facilitate cooking.
Step 2 : Set aside.
Step 3 : Wash and cut the tripe into one-centimeter cubes, as well as the pork, breast meat, beef leg, and lamb meat.
Step 4 : Reserve the meats.
Step 5 : In a pot over medium heat, heat the oil and sauté the onion and garlic for three minutes.
Step 6 : Add the ground Ají panca and sauté for five more minutes.
Step 7 : Add half of the oregano and cook for two minutes.
Step 8 : Incorporate the chopped meats, sauté in the seasoning for four minutes, then pour in approximately two liters of water to cover everything.
Step 9 : Add the hominy to the preparation, stir, and raise the heat to high until it boils.
Step 10 : Then, lower the heat to medium and season with salt and pepper, add the mint and remaining oregano.
Step 11 : Let cook with the lid on for approximately 45 minutes, or until the meats and hominy are tender.
Step 12 : Remove from heat, serve the Patasca, and accompany with chopped scallion and blended Rocoto.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
