Peruvian patasca, whose name comes from the Quechua "phatasqa", is a delicious traditional broth enjoyed in the highlands of the Andes in Peru. This comforting soup is prepared with tripe and meat, creating a truly hearty and tasty blend.
This is a traditional recipe that originates 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 Malaia (pork part)
1 Beef leg
150 grams of Lamb meat
4 tablespoons of Oil
1 Chopped red onion
4 Chopped garlic cloves
1 tablespoon of Ground panca ají
2 teaspoons of Fresh oregano
2 teaspoons of Mint
½ cup of Chopped scallion
1 Jalapeño pepper without veins or seeds, blended
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Soak the hominy corn in water from one day to the next to make cooking easier.
Step 2 : Set aside.
Step 3 : Wash and cut the tripe into one-centimeter cubes, as well as the pork, malaia, beef leg, and lamb.
Step 4 : Set the meats aside.
Step 5 : In a pot over medium heat, heat the oil and brown the onion and garlic for three minutes.
Step 6 : Add the ground panca ají and cook for five more minutes.
Step 7 : Add half of the oregano and cook for two minutes.
Step 8 : Add the chopped meats, sauté in the seasoning for four minutes, then pour in approximately two liters of water, enough to cover the ingredients.
Step 9 : Add the hominy to the preparation, stir, and increase the heat to high until it comes to a boil.
Step 10 : Then reduce the heat to medium and season with salt and pepper, add the mint and remaining oregano.
Step 11 : Let it cook with the pot covered for about 45 minutes, or until the meats and hominy are tender.
Step 12 : Remove from heat, serve the patasca, and garnish with chopped scallion and blended jalapeño pepper.
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