PATASCA

RECIPE OF THE PATASCA

INGREDIENTS :

1/2 k. Chopped beef tripe 

1/2 chopped beef leg

1/2 k. Of lamb meat

1/2 k. Of carn mote

1tablespoon garlic

  Saltand oil

2 tablespoon of ground chili pepper

2 tablespoons chopped parsley 

2 sprigs of mint

1/4 onion, diced

DIRECTIONS:

Firts Boil the tripe, the beef leg, lamb meat together with the nickname, with the mint branches, in abundant water (4 or 5 liters of water) and over medium heat (approximately 1 hour)

Then, While the mondongo and the other ingredients are cooking, make a dressing with the onion, garlic and panca pepper.

Next Once the meats are cooked, add the dressing, parsley and chopped mint to the preparation. Add salt to taste and serve hot.

Finally It is accompanied with Chinese onion, minced mint, lemon and rocoto chili.

REVIEW

Patasca typical dish originally from Moquegua located in southern Perú, this dish bears the delicius mote, accompanied by mondongo, potato lamb meal, white chuño and beef bone broth.

This soupis pre-hispanic origin, in those times it was prepared with cordero meal, poultry or local herbs. Moqurgua is undoubtedly a city with the most deslicius patasca soup and accompanied by a delicius passion fruit soda.