Ubre arrebozada is a Peruvian criollo main dish: beef udder is boiled until tender, sliced, dipped in a light batter of flour and beaten egg white, and fried.
It’s served with fluffy rice and an onion and tomato sarsa.
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Peruvian Ubre Arrebozada
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring ubre de res cocida, adapted for a home kitchen with clear measurements.
Ingredients
- 1 beef udder
- Flour, as needed
- Water, as needed
- Salt
- Egg whites
- Oil, for frying
To serve
- Fluffy white rice
- Onion and tomato sarsa
Preparation
- Boil the udder, cook it in water for two to three hours, until it’s no longer tough but still firm; cut it into slices.
- Make the batter, mix flour, water, and salt into a thin batter; beat the egg whites and fold them into the batter.
- Fry, dip the udder slices in the batter and fry them in plenty of oil until golden.
- Serve, serve with fluffy rice and onion and tomato sarsa.
Tips
- The udder should be tender but firm so it slices cleanly.
- Keep the batter thin: it makes a light coating.
- Fry in plenty of hot oil for even browning.
Traditional variations
- It’s usually served with white rice and sarsa criolla.
How to serve
Serve the udder freshly fried, with fluffy rice and onion and tomato sarsa.
Recommended pairings
- White rice
- Sarsa criolla
Did you know?
«Arrebozar» means coating food in a light batter before frying it.
Frequently Asked Questions
Two to three hours, until it's no longer tough but still firm.
A thin batter of flour, water, and salt with beaten egg whites.
With fluffy white rice and onion and tomato sarsa.
