Tacna-Style Spicy Offal Stew (Picante a la Tacneña)
Picante a la tacneña Say it: pee-KAHN-teh ah lah tahk-NEH-nyah
Picante a la tacneña is a hearty, spicy offal stew from Tacna in southern Peru. It is a lunch dish served in homes and local eateries, often on weekends and holidays. Beef tripe and pork trotters simmer until tender with ají panca, onion, garlic, oregano and cumin, then potatoes soak up the brick-red sauce. The result is rich, tangy and warming, with the deep fruity heat of Peruvian dried peppers.
Tacna-Style Spicy Offal Stew (Picante a la Tacneña)
Picante a la tacneña
Pronounced pee-KAHN-teh ah lah tahk-NEH-nyah
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 55 min
- Total
- 2 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
Method
Rinse the tripe and pork trotters well. Put them in a large pot with the water, bring to a boil, skim off the foam, then cover and simmer gently until the tripe is tender and the trotters are soft, about 1 hour 15 minutes. Reserve 3 cups (720 ml) of the cooking liquid and drain the meat.
Heat the oil in a wide pot over medium heat. Add the onions and cook until soft and golden at the edges, 8 to 10 minutes. Add the garlic, ají panca paste, ají amarillo paste, oregano, cumin, black pepper and 1 tsp salt; stir for 2 to 3 minutes, until fragrant and darkened.
Add the vinegar and cook for 1 minute, scraping the bottom of the pot. Add the cooked tripe and trotters and stir to coat them well in the red seasoning.
Pour in the reserved cooking liquid and bring to a simmer. Add the potatoes, cover, and simmer for 25 to 30 minutes, until the potatoes are tender and the sauce has thickened; add a splash more water if the pot looks dry.
Taste and adjust the salt. Serve hot with steamed white rice.
Regional variants
Some cooks add beef heart or liver to the offal mix, and a few use red wine instead of vinegar for a darker sauce.
Cook's notes
- Do not rush the first simmer: the tripe should be completely tender before it goes into the sauce.
- Ají panca paste varies in heat, so taste before adding more.
- If the sauce is too thin, uncover the pot for the last 10 minutes of cooking.
Serve with
Steamed white rice and a cold glass of chicha morada.
Make ahead and storage
Store in the refrigerator for up to 3 days; reheat gently with a splash of water.
