A Lima classic with an Italian-Criollo soul. Tender beef tripe is coated in a tomato, ají panca, mushroom, and Parmesan sauce, while fried potatoes and vegetables give the dish its unmistakable contrast. Rich, savory, and the kind of food whose aroma makes waiting for the table feel unnecessarily difficult.
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Cover the dried mushrooms with a portion of the hot water and soak for 10 minutes, until flexible; then strain and chop them, reserving the soaking liquid without the sediment at the bottom. While they soak, cut the tripe into strips, the potatoes and carrot into batons, and finely chop the onion, garlic, and tomato.
Place the rice in a pot with another portion of the water and part of the salt. Once it boils, reduce the heat to low, cover, and cook for 15 minutes, until no water is visible on the surface and the grains are tender; turn off the heat and let it rest covered for 5 minutes. While it cooks, move on to the potatoes.
Heat most of the oil in a wide pan and fry the potatoes in a single layer or in batches for 10 to 12 minutes, turning until golden and crisp outside and tender in the center. Lift them out with a slotted spoon, drain on paper towels, and season with another portion of the salt.
Heat the remaining oil in a pot and cook the onion for 5 minutes, until soft and translucent. Add the garlic, ají panca paste, tomato paste, cumin, and black pepper; cook for 2 minutes, then add the tomato, soaked mushrooms, and bay leaf. Cook for another 5 to 6 minutes, until the tomato breaks down and the base becomes thick, red, and glossy.
Add the tripe, carrot, peas, reserved mushroom soaking liquid, and the remaining water. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the carrot is tender, the tripe feels soft with a slight bite, and the sauce coats the spoon. Stir in the remaining salt and check the seasoning before turning off the heat.
Remove the bay leaf, gently fold in the fried potatoes and most of the Parmesan, mixing only enough to coat them without losing all their crispness. Finish with the parsley and remaining Parmesan and serve immediately with the rice. If the sauce is glossy and rich, the tripe is tender, and you can still find crisp potato edges, it is right where it should be. And that’s it—this is the kind of dish worth getting to the table before someone starts stealing bites straight from the pot.
