CA can tripe recipe

The Peruvian mending can, also often called “mending”, has always managed to conquer the palate of many people who, although the idea that it is a stew based on the stomach of a cow (mending) stops them, they always end up asking for a little more. It is a dish that represents, above all, Peruvian Andean cuisine. It is said that the name could come from the Quechua word “acacia” which means “hot” or from the word “can” which means “menudencia”. This popular stew is characterized by the touch of mint and the yellow color that the always protagonist yellow pepper gives.

It is a super simple dish and also very economical. For this reason we have given ourselves the luxury of putting together this recipe with everything you need to try this dish that could bring you compliments on your table. Discover how to prepare can de mending, get everything ready and go ahead and cook it with us!

Ingredients to make CA can de mending:

• ½ kilogram of tripe
• 3 pink potatoes (medium)
• 1 carrot (small)
• 100 grams of peas
• 1 unit of red onion
• 1 tablespoon minced garlic
• 2½ tablespoons yellow pepper paste
• 1 sprig of mint
• 1 sprig of parsley
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of cumin
• 1 pinch of oregano
• 1 splash of oil (amount needed)

How to make CA can de tripe:

To start, run the entire tripe under cold water to wash it. Then place it in a small pot, cover it with water and add a few sprigs of mint and a pinch of salt. Boil the tripe for 10 minutes.

While the tripe is cooking, prepare the vegetables. Thus, he chops the onion, prepares the ground garlic, peels and cuts the pink potato into squares of approximately 1 centimeter, shells the peas and chops the carrot into small squares.

In other countries, peas are known as peas or peas.

After 10 minutes of the first cooking of the tripe, turn off the heat and remove the tripe from the water to chop it into squares of almost 1 centimeter, trying to obtain the size of the potato. You should also reserve the cooking broth. Take the opportunity to measure the yellow chili paste.

Heat oil in a small pot to begin preparing the dressing that will flavor the can de mending. First, add the chopped onion, then the minced garlic and finally the yellow pepper until it is cooked.

Tip: after adding the onion and garlic, you could add a pinch of salt so that these ingredients release their liquid and improve the result of the dressing.

With the dressing ready, it is time to put the chopped tripe, the chopped potato and a little of the cooking broth that you reserved, but only the amount necessary to cover these ingredients. Season with salt, pepper, cumin and oregano to taste. Let cook about 5 minutes.

Trick: if you want to give the can de mending an extra color, you can add a little toothpick in this step.

After 5 minutes, add the carrot and peas to the stew. Chop a little mint and parsley and aromatize the preparation with these condiments. If you see that the liquid is reducing too much, add a little more of the broth from the tripe cooking.

When the potato is cooked, the can de mending will be ready. It should be juicy, but with a certain thickness because the potato will have done its job. Accompany the dish with white rice and decorate it with a little more chopped parsley. To eat!

Peruvian cuisine is so varied and friendly that we also find the version of this dish with chicken. If you do not prefer to try tripe, you can do it with chicken. Just follow the same steps but substituting the protein in this recipe..

With what to accompany the can de mending

Although white rice is the quintessential accompaniment to can de mending, you can experiment and try new things. For example, you can serve with a fried egg, with shredded meat or with a lettuce salad. Really, the possibilities can be endless if you put your mind to it.