Silky Peruvian Tripas a la Mode with Huancaína Sauce

Name: Silky Peruvian Tripas a la Mode with Huancaína Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 lb beef tripe; 1 tbsp vinegar; 1 tsp salt; 6 cups water; 2 tbsp vegetable oil; 1 small onion; 2 cloves garlic; 3 ají amarillo peppers; 8 oz queso fresco; 1 cup evaporated milk; Salt and pepper; 4 medium yellow potatoes; Water; Salt; 4 boiled eggs; Freshly chopped parsley

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

1 lb beef tripe

cleaned and cut into strips

1 tbsp vinegar

1 tsp salt

6 cups water

For the Huancaína Sauce

2 tbsp vegetable oil

1 small onion

chopped

2 cloves garlic

minced

3 ají amarillo peppers

deseeded and chopped

8 oz queso fresco

1 cup evaporated milk

Salt and pepper

to taste

For the Potatoes

4 medium yellow potatoes

peeled and sliced

Water

for boiling

Salt

to taste

For the Garnish

4 boiled eggs

quartered

Freshly chopped parsley

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