📝 About This Recipe
Rachi is a beloved cornerstone of Peruvian street food, traditionally sizzled on large iron griddles alongside anticuchos in the bustling plazas of Lima. This dish transforms honeycomb tripe into a culinary masterpiece through a slow-simmering process followed by a high-heat sear in a smoky, spicy ají panca marinade. The result is a perfect contrast of textures: tender on the inside with irresistibly charred, crispy edges that burst with the bold, earthy flavors of the Andes.
🥗 Ingredients
The Tripe Prep
- 2 lbs Honeycomb Tripe (cleaned and rinsed thoroughly)
- 2 pieces Lemons (halved, for cleaning)
- 1/2 cup Milk (to help neutralize odors during boiling)
- 1 teaspoon Peppercorns (whole black)
The Anticuchera Marinade
- 1/2 cup Ají Panca Paste (Peruvian mild sun-dried red chili paste)
- 4 cloves Garlic (finely minced into a paste)
- 1/4 cup Red Wine Vinegar (acid for tenderizing)
- 1 tablespoon Dried Oregano (rubbed between palms to release oils)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/4 cup Vegetable Oil (plus extra for the grill)
- to taste Salt and Black Pepper (be generous with the salt)
Traditional Sides
- 2 ears Choclo (Peruvian large-kernel corn, boiled)
- 4 medium Golden Potatoes (boiled and sliced into rounds)
- 1/2 cup Ají Amarillo Sauce (for dipping)
👨🍳 Instructions
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1
Thoroughly scrub the tripe with the cut lemons and salt to remove any lingering impurities. Rinse under cold running water several times until the water runs clear.
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2
Place the tripe in a large pot and cover with water. Add the milk and peppercorns. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the tripe is tender enough to be pierced easily with a fork.
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3
While the tripe simmers, prepare the marinade. In a medium bowl, whisk together the ají panca paste, minced garlic, red wine vinegar, oregano, cumin, salt, pepper, and vegetable oil until emulsified.
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4
Once the tripe is tender, drain it and let it cool slightly. While still warm, cut the tripe into bite-sized squares or rectangles (roughly 2-inch pieces).
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5
Submerge the warm tripe pieces into the marinade. Toss well to ensure every honeycomb crevice is filled with sauce. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).
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6
Prepare your cooking surface. Traditionally a flat top griddle is used, but a heavy cast-iron skillet or an outdoor grill over high heat works beautifully.
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7
Lightly oil the hot surface. Place the tripe pieces down in a single layer. Do not crowd the pan; work in batches if necessary to ensure a good sear.
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8
Press down on the tripe with a spatula to ensure maximum contact with the heat. Grill for 3-4 minutes per side until the edges are dark red, crispy, and slightly charred.
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9
While the tripe is searing, place your boiled potato slices on the edge of the griddle to lightly brown them in the residual marinade and oil.
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10
Remove the tripe from the heat and serve immediately while sizzling hot, garnished with a sprinkle of fresh cilantro if desired.
💡 Chef's Tips
Cleaning the tripe is the most important step to ensure a clean, mild flavor; don't skip the lemon scrub. Adding milk to the boiling water is a traditional Peruvian secret to keep the tripe white and neutralize its strong natural scent. For the most authentic texture, ensure the tripe is completely dry before adding it to the marinade so the sauce clings better. If you can't find ají panca paste, you can substitute with a mix of mild ancho chili paste and a touch of smoked paprika. Use a very high heat for the final sear; you want to crisp the outside quickly without overcooking the inside into a rubbery texture.
🍽️ Serving Suggestions
Serve on a large platter with rounds of boiled golden potatoes and chunks of Choclo (Peruvian corn). Always provide a side of Ají Amarillo or Rocoto sauce for those who want an extra spicy kick. Pair with a cold glass of Chicha Morada (purple corn drink) to balance the smoky, spicy flavors. A crisp Lager or a traditional Pisco Sour makes for an excellent alcoholic pairing. Add a side of 'Salsa Criolla' (pickled red onions and lime) to provide a bright, acidic crunch that cuts through the richness.