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Patasca
Patasca: a hearty Andean soup of white hominy, beef tripe and shin with mint and oregano
Through the highlands of Ayacucho, Huancavelica and Apurímac, patasca (also called mondongo) is the soup for cold mornings, carnivals and the day after a fiesta: plump white mote, dried maize kernels that burst open like flowers after long boiling, in a clear, rich broth with honeycomb tripe and beef shin, perfumed with mint and oregano. It is filling and gentle, and gets its fire at the table from a spoon of rocoto sauce. Plan ahead: the maize needs an overnight soak and several hours of simmering. Buy tripe cleaned and blanched from a butcher or Latin or halal shop; it must be simmered until soft and fully cooked. The typical mistake is salting the mote early, which keeps the kernels hard. Chef's tip: cook the maize and the tripe in separate pots, then combine; each needs a different time and the broth stays cleaner.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 6
Ingredients
To serve
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/6 doneStep 1: Drain 14 oz dried white hominy (mote pelado), put it in a large pot with half of 8 ¼ cups water and simmer, partly covered, until the kernels have burst open and are tender, topping up with hot water as needed.
180 minStep 2: At the same time, put 1 ⅛ lb honeycomb beef tripe and 1 ⅛ lb beef shin in another pot with the rest of 8 ¼ cups water. Bring to the boil, skim well and simmer until both are very tender.
150 minStep 3: Lift out the tripe and beef, keep the broth, and cut the meat into bite-sized pieces.
Step 4: Heat 2 tbsp vegetable oil in a frying pan over a medium heat and fry 1 red onion, 5 garlic cloves, 2 tbsp ají panca paste and 1 tsp dried oregano until soft and fragrant.
8 minStep 5: Tip the meat, its broth and the fried onion into the pot of mote. Season with 2 tsp salt and simmer together until the flavours blend and everything is piping hot.
20 minStep 6: Stir in ½ oz fresh mint leaves off the heat and serve with 6 tbsp rocoto chilli sauce at the table.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 38 g
- Carbs
- 48 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does patasca take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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