Patasca de Feli

Patasca de Feli

By
From
Andina
Serves
6-8
Photographer
David Loftus

Feli’s Hominy & Tripe Soup. Patasca is served in many regions of the Andes, each region adding its own local chillies, hominy or offal. The region of Huancavelica, where my Aunt Feli comes from, makes some of the most delicious versions of all, so I named this recipe in her honour.

Ingredients

Quantity Ingredient
200g mote or barley, soaked overnight, then drained, simmered in fresh water for 3 hours, and drained again
350g tripe, cleaned, thoroughly rinsed and cut into 1.5cm strips
2 tablespoons olive oil
1 large red onion, finely chopped
3 garlic cloves, crushed
1/2 tablespoons Picante de Huevos, panca chilli paste
400g pork, on the bone, cut into 4 pieces
or 4 pork shanks
2 large pieces of oxtail
200g chuño or carapulcra dried potatoes
or 400g new potatoes, peeled and quartered
a small bunch parsley, roughly chopped
2 spring onions, finely chopped, to serve
salt
freshly ground black pepper

Method

  1. If using mote, put it in a saucepan, cover with water and bring to the boil over a high heat. Cook fiercely for 10 minutes, then drain and set aside.
  2. Put the tripe in a saucepan and cover completely with cold water. Add 1 tablespoon of salt and bring the salted water to the boil over a high heat, then reduce the heat to low and simmer for 15 minutes. Drain and rinse thoroughly. If the tripe still smells of ammonia, repeat this process once more, then set aside.
  3. Heat the olive oil in a large saucepan or casserole. Add the onion and sauté over a low heat for 10 minutes until softened. Add the garlic and chilli paste and continue to cook for 2–3 minutes until the garlic has started to soften.
  4. Add the tripe, pork and oxtail to the pan with the onion and chilli mixture and cover with water. Bring to the boil over a high heat, then reduce the heat to low. Allow to simmer but keep an eye on it, skimming off any mushroom-coloured foam that may collect at the top. Continue to simmer, skimming the foam, until the foam turns white (about 5 minutes).
  5. Add the drained mote or barley and season with salt and pepper. Cover the pan, then cook very gently for about 1 1/2–2 hours. Add the soaked dried or raw new potatoes and continue to cook for a further 15–20 minutes until the potatoes are just tender. Season with salt to taste.
  6. Remove the pan from the heat and adjust the seasoning, if necessary. Stir in the parsley just before serving, then serve in bowls with a sprinkling of chopped spring onion.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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