Peruvian Tripe Rice Recipe

Welcome to Rice Cookers 101! Today, I am excited to share with you a classic Peruvian recipe that is sure to satisfy your taste buds and impress your friends and family. Peruvian tripe rice is a comforting dish that combines tender pieces of tripe with seasoned rice and a medley of fragrant spices. With the help of your rice cooker, you can easily prepare this flavorful and filling meal in no time. So, let’s get cooking! We’ve made this peruvian tripe rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

• 2 lbs. tripe, cleaned and cut into bite-sized pieces
• 2 cups white rice
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 4 cups chicken broth or water
• 2 tbsp. vegetable oil
• Salt and pepper

Instructions

1. Start by heating up the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the tripe and cook until browned on all sides, about 10 minutes. Remove tripe and set aside.
3. Next, in the same pot, add chopped onions and garlic. Sauté until the onions become tender, for about 5 minutes.
4. Into the same pot, add the diced red and green bell peppers and sauté them for another 5 minutes.
5. Add the ground cumin, dried oregano, and diced tomatoes. Cook for 2 minutes, stirring occasionally.
6. Add the rice to the pot and sauté for 1 minute, stirring frequently.
7. Return the tripe to the pot and add the chicken broth or water. Stir well.
8. Season with salt and pepper to taste then bring mixture to a boil. Reduce heat to low and cover. Cook for 20 minutes.
9. Remove the pot from the heat and let it stand, covered, for another 5 minutes for moist and fluffy rice.
10. Fluff the rice with a fork and serve garnished with cilantro if desired.

How long does peruvian tripe rice last in the fridge?

Peruvian tripe rice can be stored in the fridge safely for up to four days after cooking. However, it is important to make sure that the rice is properly stored in an airtight container and cooled down to room temperature before placing it in the fridge. To reheat the rice, it is recommended to use a microwave or a stovetop pan with a small amount of water to prevent drying out. It is not recommended to reheat the rice more than once as this can increase the risk of food poisoning. Additionally, if the rice appears moldy or has an off smell, it is best to discard it immediately.

Low calorie peruvian tripe rice recipe substitutions

There are a few substitutions that could be made to lower the calorie content of this Peruvian Tripe Rice recipe. For starters, you could substitute the white rice for brown rice or quinoa, both of which are lower in calories and higher in fiber. You could also use low-sodium chicken broth or water instead of regular chicken broth to reduce the sodium content. Additionally, you could reduce the amount of oil used to cook the tripe and vegetables. Instead of sautéing them in oil, you could try sautéing them in a non-stick pan or using a small amount of vegetable broth. Finally, you could reduce the amount of tripe used in the recipe or replace it with a leaner protein source, such as chicken or shrimp. By making these modifications, you can make this recipe lower calorie while still keeping it delicious.

What to serve with a peruvian tripe rice?

Peruvian tripe rice, also known as “Arroz con Mondongo,” is a hearty and flavorful dish that is typically served as a main course. To complement the rich and savory flavors of the tripe and rice, it is best to pair it with a fresh and tangy salad, such as a Peruvian-style salad with avocado, onions, and tomatoes. Additionally, you can serve it with a side of crispy yucca fries or topped with a spicy ají sauce for an extra kick of flavor. Finally, some freshly squeezed lime juice can be added to brighten up the dish and balance out the richness of the tripe and rice.

Whats the best sauce for a peruvian tripe rice?

When it comes to Peruvian tripe rice, aji amarillo sauce is the perfect accompaniment. Aji amarillo is a type of chili pepper commonly used in Peruvian cuisine. The sauce made with it is rich and creamy, with a subtle heat that blends well with the flavors of the tripe and the rice. To make the sauce, blend together aji amarillo paste, garlic, onion, lime juice, vegetable oil, and salt in a food processor until smooth. Drizzle it over the tripe rice before serving, and you’ll have a delicious and authentic Peruvian meal that’s sure to impress.

Peruvian tripe rice health benefits

Peruvian tripe rice is a hearty and flavorful dish made with beef tripe, rice, and spices. While it is a tasty dish, there are no significant health benefits associated with it. However, if you are looking for a healthier option, you may try a quinoa and vegetable stir-fry. Quinoa is a high protein grain that is also rich in fiber, vitamins, and minerals. When combined with stir-fried vegetables such as bell peppers, broccoli, carrots, and onions, it makes for a nutrient-dense meal that is great for your overall health.