Ingredients
Scale
- 1 kg cleaned beef tripe
- 3 liters water
- 60 ml fresh lime juice (¼ cup)
- 30 ml white vinegar (2 tablespoons)
- 15 g salt (2½ teaspoons)
- 120 g chopped red onion (1 medium onion)
- 20 g minced garlic (5 cloves)
- 45 g ají panca paste (3 tablespoons)
- 15 g ají amarillo paste (1 tablespoon)
- 45 ml vegetable oil (3 tablespoons)
- 5 g ground cumin (2 teaspoons)
- 3 g dried oregano (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 20 g chopped fresh mint (½ cup)
- 250 g day-old crusty bread, cubed (4 small rolls)
- 250 g cooked yellow potatoes, diced (2 medium potatoes)
- 80 g chopped scallions (1 cup)
- 2 limes, cut into wedges
- 50 g ají amarillo or rocoto chili paste (⅓ cup), optional