CHONCHOLÍ PERUANO: RECETA TRADICIONAL PASO A PASO

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are less expensive than breast.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute, while vinegar is more economical.

Boil water in a pot and add laurel leaves and salt.

Add cleaned tripa to the boiling water and cook for 30 to 40 minutes without covering the pot.

Once cooked, remove the tripa and cut it into small pieces.

Prepare the marinade by mixing ground aji panca, garlic, comino, salt, black pepper, oregano, turmeric, vinegar, and oil.

Combine the cut tripa with the marinade and let it marinate for at least 30 minutes (overnight is better).

Heat a grill and add oil mixed with oregano and garlic.

Add the marinated tripa to the grill and let it sear for 5 to 10 minutes until browned and smoky.

Flip the tripa to brown the other side.

Add pre-cooked golden potatoes to the grill to heat them up.

Once everything is ready, serve the tripa with the golden potatoes and choclo, garnished with aji macho.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary