Ingredients
- 800 g beef tripe, cleaned and cooked
- 4 tablespoons ground ají amarillo (yellow chili)
- 1 onion, chopped
- 3 garlic cloves
- 400 ml broth
- 4 cooked potatoes
- 1 onion, thinly sliced, for the sarza
- 1 tomato for the sarza
- 1 locoto pepper, chopped
- Oil, salt, cumin and parsley to taste
Step-by-step
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- Cook the tripe beforehand until tender and cut it into strips.
- Chop the onion and garlic 5 sec/speed 5. Sauté with the ají amarillo and 30 g oil 6 min/120°C/speed 1.
- Add the tripe, cumin and salt: 5 min/120°C/reverse/spoon speed.
- Add the broth: 20 min/100°C/reverse/spoon speed until the sauce thickens.
- Prepare a raw sarza with onion, tomato, locoto and parsley.
- Serve the ranga with cooked potato, rice and the fresh sarza on top.
Tips
- Wash the tripe very well and cook it until soft before stewing.
- Well-fried ají amarillo gives color and flavor without bitterness.
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