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TRIPITAS (Tradicionales)

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Julia Kani
Julia Kani
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Recipe Information

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Video-Specific Recipe

Tripitas

Cultural Context

Tripitas, a traditional dish in Bolivia, showcases the resourcefulness of local cuisine, utilizing tripe as a hearty ingredient. Often enjoyed in communal settings, this dish is a celebration of flavors and textures, reflecting the rich culinary heritage of the Andes. Today, variations can be found throughout Latin America, with each region adding its unique twist.

BolivianBOmain
120 min
medium
4 servings
Servings4
1 kilogram tripe
1 kilogram pancita
1 kilogram libro
potatoes
peanuts
tomato
oil
salt
garlic

tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner, while pork belly is more affordable than tripe.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar fresh flavor, while green onions are often less expensive.

1

Wash the tripe thoroughly under cold water.

2

In a pressure cooker, add the tripe and cover with water.

3

Add salt and a clove of garlic, then cover the pressure cooker.

4

Cook the tripe for 1 hour.

5

While the tripe is cooking, prepare the sauce by grinding peanuts and mixing with tomato.

6

Once the tripe is cooked, heat oil in a pan.

7

Add the cooked tripe to the pan and sauté until browned.

8

Add the potatoes to the pan and cook until tender.

9

Season with salt to taste and serve hot.

Cooking Techniques

sautéingbraising

Equipment Needed

pressure cookerpan

Spice Level:

🌶️🌶️🌶️

Also Known As

tripetripe stew

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