Silky Peruvian Tripas a la Mode with Huancaína Sauce
A comforting classic with a luxurious Peruvian twist
This dish combines tender tripe with a creamy and spicy Huancaína sauce, encapsulating the rich flavors of Peru.
- 2 h 45 min
- 4
- Advanced
Ingredients
For the Tripas
For the Huancaína Sauce
For the Potatoes
For the Garnish
Preparation
Marinating the Tripas
Rinse Tripe
Rinse the tripe thoroughly under cold running water.
Combine Ingredients
Place tripe in a pot with vinegar, salt, and cover with water.
Simmer
Bring to a boil, then reduce heat and simmer for 1.5 hours until tender.
Ensure the tripe is thoroughly cleaned for best flavor.
Preparing the Huancaína Sauce
Heat Oil
Heat oil in a pan over medium heat.
Sauté Aromatics
Sauté onions, garlic, and ají amarillo peppers until softened.
Blend Sauce
Transfer to a blender, add queso fresco, evaporated milk, and blend until smooth. Season with salt and pepper.
Use gloves when handling ají amarillo peppers to avoid irritation.
Cooking Process
Simmering the Tripas
Gradually reheating with aromatic spices to enhance flavor post-marination.
Blending the Sauce
Achieve a creamy consistency by gradually increasing blender speed.
Boiling the Potatoes
Maintain a constant low boil to achieve tender potatoes without breaking apart.
Plating & Serving
Silky Peruvian Tripas a la Mode with Huancaína Sauce
Silky Peruvian Tripas a la Mode with Huancaína Sauce
Plating & Serving
Spoon the tripas onto a plate, drown them in Huancaína sauce, and surround with potato slices for an inviting presentation.