Ingredients
Scale
- 1 kg cleaned beef tripe (about 2.2 lb)
- 2.5 liters water (10 cups)
- 150 g chopped red onion (1 large onion)
- 20 g garlic paste (4 garlic cloves)
- 200 g peeled and chopped tomatoes (2 medium tomatoes)
- 45 g ají amarillo paste (3 tablespoons)
- 30 g ají panca paste (2 tablespoons)
- 150 g carrot, cut into thin strips (1 large carrot)
- 150 g fresh or frozen peas (1 cup)
- 300 g white potatoes, cut into thick sticks (3 medium potatoes)
- 30 ml vegetable oil (2 tablespoons)
- 10 g chopped fresh parsley (¼ cup)
- 5 g dried oregano (1 teaspoon)
- 5 g ground cumin (1 teaspoon)
- 2 bay leaves
- 8 g salt (1½ teaspoons)
- 3 g ground black pepper (½ teaspoon)
- 500 ml tripe cooking broth (2 cups)
- 400 g cooked white rice (4 cups)