Name: Peruvian Tripe and Potato Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lbs (700 g) beef honeycomb tripe, cleaned and cut into 1-inch pieces; 1 large red onion, finely diced; 4 garlic cloves, minced; 3 tablespoons aji amarillo (yellow Peruvian chili) paste; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 2 bay leaves; 4 cups beef stock or water; 2 tablespoons vegetable oil; 1.5 teaspoons salt, plus more to taste; 1/2 teaspoon black pepper; 4 medium yellow potatoes (about 1.25 lbs), peeled and cut into 1-inch cubes; 2 tablespoons fresh mint leaves, finely chopped; 1 tablespoon fresh parsley, chopped; 1 cup frozen peas (optional)

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A classic Peruvian comfort dish featuring tender beef tripe and potatoes simmered in a vibrant golden broth seasoned with aji amarillo paste and turmeric. Traditionally served over white rice with a side of rice, it delivers deep savory flavor with a warming, aromatic finish.

Prep Time20 mins

Cook Time90 mins

Total Time110 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
14 gFat
4 gSaturated Fat
38 gCarbs
4 gFiber
4 gSugar
28 gProtein
620 mgSodium
940 mgPotassium
95 mgCalcium
4.2 mgIron
28 mgVitamin C
55 mcgVitamin A

Ingredients

For the tripe and stew base

1.5 lbs (700 g) beef honeycomb tripe, cleaned and cut into 1-inch pieces
1 large red onion, finely diced
4 garlic cloves, minced
3 tablespoons aji amarillo (yellow Peruvian chili) paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 bay leaves
4 cups beef stock or water
2 tablespoons vegetable oil
1.5 teaspoons salt, plus more to taste
1/2 teaspoon black pepper

For finishing

4 medium yellow potatoes (about 1.25 lbs), peeled and cut into 1-inch cubes
2 tablespoons fresh mint leaves, finely chopped
1 tablespoon fresh parsley, chopped
1 cup frozen peas (optional)

Directions

Rinse the cut tripe under cold water, then place in a large pot, cover with water, and boil for 40 minutes until fork-tender. Drain and set aside, reserving 1 cup of the cooking liquid.
Heat the oil in a heavy pot over medium heat. Add the diced onion and cook for 6-7 minutes until translucent and lightly golden.
Stir in the garlic, aji amarillo paste, turmeric, and cumin. Cook for 2 minutes, stirring constantly, until fragrant and the oil begins to separate.
Add the par-boiled tripe, bay leaves, beef stock, and reserved cooking liquid. Season with salt and pepper, bring to a boil, then reduce heat and simmer covered for 25 minutes.
Add the potato cubes (and peas, if using) to the pot and continue to simmer uncovered for 20-25 minutes, until the potatoes are tender and the broth has thickened slightly.
Remove the bay leaves, taste, and adjust seasoning. Stir in most of the mint and parsley, reserving some for garnish.
Ladle the stew into bowls over steamed white rice, garnish with the remaining herbs, and serve hot.

Cook’s Notes

Pre-boiling the tripe for at least 40 minutes is essential to tenderize it and remove any strong, gamey flavor.
If aji amarillo paste is unavailable, substitute 2 tablespoons of mild yellow curry powder plus a pinch of cayenne for color and warmth.
Do not overcook the potatoes; they should hold their shape while absorbing the golden broth.
For a thicker stew, mash a few of the cooked potato cubes against the side of the pot to naturally thicken the sauce.
Traditional accompaniments include steamed white rice and a simple green salad with sliced tomatoes and onions.