The Ranga Ranga, a traditional dish from the Bolivian valleys, is a stew made with beef stomach seasoned with chili, cumin, oregano, and other spices. It is served hot with potatoes, chuño puthi, quesillo, and eggs, perfect for enjoying mid-morning.
The exotic Ranga Ranga recipe delights the most curious palates with its unique flavor combination.
Simple ingredients transform into a dish full of tradition and flavor.
An unforgettable feast that transports those who try it to distant lands.
Ranga Ranga
Ingredients
2 kilograms of Beef stomach
2 tablespoons of Yellow chili
1 teaspoon of Ground cumin
1 teaspoon of Cumin
2 liters of Water
½ cup of Oil
1 teaspoon of Salt
Preparation
Step 1 : To prepare this dish, the first step is to thoroughly wash the beef stomach, ensuring to remove fat and phlegm.
Step 2 : Then, cut it into small pieces and let it drain.
Step 3 : In a skillet with hot oil, fry the chili and add one cup of water, stirring constantly.
Step 4 : Remove from heat and season with salt, pepper, cumin, and oregano.
Step 5 : In a pot with boiling water, add the chopped stomach for 3 minutes.
Step 6 : Then, completely drain the stomach and cover it with the prepared sauce, mixing well.
Step 7 : Finally, serve the hot stomach accompanied by white potatoes, chuño puthi, quesillo, and eggs.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
