Battered udder (ubre rebozada or arrebozada) is a Peruvian dish made with pre-cooked beef udder, coated in a flour-and-egg-white batter, and fried until golden and crispy. It’s a traditional way to make use of this cut of meat, which turns tender after a long simmer.
Its preparation turns a traditionally tough cut into a flavorful dish, thanks to the pre-cooking and the crispy batter.
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Peruvian Ubre Arrebozada
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring ubre de res cocida, adapted for a home kitchen with clear measurements.
Ingredients
- 800 g beef udder
- Salt to taste
- 150 g flour
- 120 ml water
- 2 egg whites, whipped to stiff peaks
- Vegetable oil, for frying
- White rice, for serving
- Salsa criolla, for serving
Preparation
- Cook the udder, boil the udder in salted water for 2 hours, until tender. Drain and let cool.
- Slice and season, slice the udder and season with salt and pepper.
- Make the batter, mix the flour, water, and salt into a light batter; fold in the beaten egg whites.
- Fry and serve, dip the slices in the batter and fry them in plenty of oil until golden. Serve with rice and salsa criolla.
Chef’s Tips
- Cook the udder over low heat and be patient so it turns out very tender.
- Beat the egg whites well for a lighter, crispier batter.
- Fry in very hot oil so it doesn’t absorb too much fat.
Traditional Variations
Some families marinate the cooked udder with lime and garlic before battering it, for a more intense flavor.
There are also versions that add sesame seeds to the batter for a crunchier texture.
How to Serve
Serve hot, freshly fried, with white rice and onion-and-tomato salsa criolla on the side.
Recommended Pairings
- Plain white rice
- Salsa criolla
- Boiled potatoes
Did You Know?
Battered udder is an example of culinary resourcefulness, turning an unconventional, tough cut of meat into a flavorful dish through a specific cooking and battering technique.
Frequently Asked Questions
It's an Andean Peruvian dish in which beef udder is cooked, cut into pieces, and coated in egg and flour before frying, giving it a crispy exterior.
The udder is first simmered until tender, allowed to cool, and cut into manageable pieces before being dipped in egg and flour to fry.
It's traditionally served with boiled or fried potato and a fresh salad, following the style of breaded dishes in Andean cuisine.
