Rachi is a popular grilled skewer at Peruvian barbecues, made with librillo (beef omasum, the third stomach chamber), marinated in an ají panca, vinegar, and spice adobo before being grilled until lightly caramelized.
It’s one of the less conventional cuts served at Peruvian grills and anticucherías, prized by those who enjoy meats with a distinctive texture. Preparing it requires a long initial simmer to tenderize the librillo before marinating and grilling.
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Peruvian Rachi
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring librillo de res, adapted for a home kitchen with clear measurements.
Ingredients
- 1 kg beef librillo (omasum)
- 60 g ají panca paste
- 3 garlic cloves, minced
- 60 ml white vinegar
- 60 ml vegetable oil
- 15 ml Worcestershire sauce
- 1 tsp achiote (annatto) powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Preparation
- Blanch the librillo, boil the librillo in water for 20 minutes to remove impurities. Drain and rinse.
- Simmer until tender, cook the librillo in fresh water with herbs for 90 minutes, until tender. Drain and let cool.
- Make the marinade, mix the ají panca, garlic, vinegar, oil, Worcestershire sauce, achiote, cumin, and oregano.
- Marinate, cut the librillo into pieces, coat with the marinade, and refrigerate for at least 3 hours.
- Grill and serve, grill the librillo or sear it in a hot skillet until lightly caramelized. Serve immediately.
Chef’s Tips
- Don’t skip the blanching step; it helps remove the librillo’s characteristic strong flavor.
- The longer it marinates, the more flavor the meat absorbs.
- Grill over high heat for a short time to get a caramelized exterior without drying out the meat.
Traditional Variations
Some grills serve rachi with an ají amarillo and mayonnaise sauce, similar to the one served with heart anticuchos.
There are also versions using other parts of the beef stomach, though librillo remains the most traditional cut for this dish.
How to Serve
Serve hot, straight off the grill, cut into pieces, as part of a barbecue spread alongside anticuchos and other popular cuts.
Recommended Pairings
- Boiled potatoes
- Corn on the cob
- Ají amarillo sauce
Did You Know?
Rachi is part of Peru’s tradition of using offal and less conventional beef cuts in anticuchos and grilled skewers, a practice rooted in colonial times when these cuts were given to the enslaved Afro-Peruvian population.
Frequently Asked Questions
Rachi is an Andean dish made from beef offal, cooked in a stew seasoned with herbs and chile, typical of rural highland cooking in Peru.
Yes, it's essential to wash and clean the offal carefully before cooking to remove impurities and ensure a clean flavor in the final stew.
It's usually served with boiled potato, chuño, or mote, following the custom of offal dishes in Andean cuisine.
