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Ranga colorada (tripe recipe from Bolivia) back | home | print

Ranga colorada (tripe recipe from Bolivia)


1 kilogram of tripe (omasum)
8 potatoes
6 yellow peppers
1 bell pepper
1 onion
1 tomato
1 rocoto manzano rojo pepper
1 teaspoon of cumin
4 cloves of garlic
Olive oil


Boil the omasum tripe in a pressure cooker with one and a half liters of unsalted water for approximately half an hour. Once cooked, set the broth aside, drain the tripe and cut it in very thin stripes along the folds. Wash and slice the yellow peppers in two, remove seeds, then grill them for ten minutes. Once charred, grind them with the chopped bell pepper, the cumin and the cloves of garlic. Place this aromatic paste in a skillet with olive oil, sautee for a few minutes, then add the tripe, eight tablespoons of tripe broth, salt to taste and continue cooking for ten more minutes on a low flame, stirring occasionally. In a pot with salted water, boil the whole potatoes, previously peeled. In the meantime prepare a spicy condiment, called "u'chu llajwua de ají colorado" by finely chopping the onion, the tomato and a pepper of the rocoto manzano rojo variety without seeds, dressing it all with some oil and salt. In a dish, serve finally the tripe on top of two crumbled potatoes, with a ladle or two of hot tripe broth and some of the spicy condiment.