Peruvian Patasca

Peruvian Patasca

1 kg dry corn moniker 1 kg tripe (booklet, rennet, thick and belly viscera). One leg of beef 1 kg beef brisket 10 branches of fresh oregano 6 tablespoons chopped fresh parsley 10 stems chopped green onion 6 tbsp chopped mint 1 hot pepper seeded sliced Salt

Put in a large pot corn, tripe, leg and brisket. Pour eight liters of water, cover the pan and begin to cook, stirring ingredients from time to time for a period of five or so, until the meat is cooked hours. 

After that time, remove from the pot tripe, leg and chest, cut into pieces and set aside.

Let cook corn for three more hours. Return meat to the pot with oregano. Season with salt to taste, stir and remove from heat.

Patasca serve and serve with parsley, green onion, mint and slices of hot pepper.

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