Sarza de panza is a fresh and flavourful Peruvian dish that showcases the unique combination of textures and tastes. It has its roots in the resourceful culinary traditions of Arequipa, where every part of the animal was utilized. It is often served as an appetizer or a light lunch option and is a testament to the resourcefulness and culinary creativity of Peruvian cuisine.
Ingredients:
- 1 Kg of tripe (approximately 2 pounds)
- 1 cup of corn kernel
- 1 cup of fava or broad beans
- 1 cup of carrot sticks
- 2 medium size onions in thick slices
- 2 medium size tomatoes in slices
- 4 tablespoons of your favourite vinegar (red wine vinegar is recommended)
- 2 tablespoons of olive oil
- 1 celery stalk (a stick or rib)
- Salt
- Black pepper
- 4 medium size boiled potatoes
- 1 or 2 tablespoons of fresh diced rocoto or other hot chili (you can replace this with 1/2 or 1 teaspoon of ground cayenne pepper depending on how spicy you want it)
- 1 tablespoon of chopped cilantro
Preparation:
Tripe must be cleaned and then cooked until tender in boiling water with salt and a celery stalk. Let it cool down, cut it in even strips of about 5 x 1 cm. and reserve.
In a big pot bring water with salt to a boil, approximately 2 litres or enough to cover all the vegetables. Add the corn, fava beans and carrot and let it cook for about 6 to 8 minutes at medium temperature until the vegetables are tender. Turn off the stove and add the onions to the hot water and let it settle for 2 or 3 minutes. Drain the water and put the vegetables in a bowl to cool down.
Add 2 tablespoons of vinegar, 1 tablespoon of olive oil, black pepper and salt to taste to the cooked vegetables. Add the tomatoes and rocoto and mix everything. In a separate bowl, add 2 tablespoons of vinegar, 1 tablespoon of olive oil, black pepper and salt to taste to the tripe and mix well. Mix the seasoned vegetables and tripe in a big bowl and add the cilantro.
Serve with boiled potatoes.
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