Peruvian Rachi

Rachi is a Peruvian street dish of beef tripe (librillo, one of the stomach chambers), boiled, marinated in ají panca, vinegar, and spices, and grilled like an anticucho.

It’s served hot with browned potato, corn, and chili sauce, and often comes alongside anticuchos.

Peruvian Rachi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Recetas123
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: 4 servings
• Category: Main Course
• Cuisine: Peruvian

Print Recipe

---

Description

Peruvian preparation featuring librillo de res, adapted for a home kitchen with clear measurements.

---

Ingredients

• 1 kg beef tripe (librillo, the omasum)
• 5 sprigs of mint (hierbabuena)
• 2 tablespoons of ground ají panca
• 2 tablespoons of ground garlic
• 1 tablespoon of black pepper
• 1 tablespoon of achiote (annatto)
• 1 tablespoon of cumin
• 1 teaspoon of ground oregano
• 1 cup of red wine vinegar
• Salt, to taste
• Oil, as needed
• 5 tablespoons of water

To serve

• 6 cooked potatoes
• 6 boiled ears of corn
• Rocoto chili sauce

---

Preparation

1. Soak the tripe, leave it in warm water overnight.
2. Boil the tripe, the next day, put it in a pot of boiling water with the mint and a pinch of salt and cook for an hour or until tender. Remove it, rinse it, trim off all the fat, and pat it dry.
3. Marinate, cut it into squares or triangles of about 5 cm and mix it in a bowl with the ají panca, garlic, vinegar, achiote, cumin, oregano, pepper, and salt to taste. Refrigerate for an hour.
4. Make the basting sauce, take the tripe out of the refrigerator and add a little oil and the 5 tablespoons of water to the marinade; stir well.
5. Grill the rachi, once the coals are red and the grill is hot, grill the tripe in batches on both sides, basting it so it doesn’t dry out. On one side, brown the sliced potatoes and the sliced corn. Serve hot with chili sauce.

Tips

• If you have time, marinate the tripe overnight.
• Serve it hot: as it cools it loses flavor and turns chewy.
• Baste often while grilling so it doesn’t dry out.

Traditional variations

• It’s usually served alongside beef heart anticuchos and choncholí.

How to serve

Serve the rachi straight off the grill, with browned potato slices, corn, and rocoto sauce.

Recommended pairings

• Beef heart anticuchos
• Choncholí
• Rocoto sauce

Did you know?

Rachi is made with librillo, one of the chambers of the cow’s stomach.