Apr 10, 2018

Locro de Carne y Panza (beef, tripe and mashed potatoes stew)

Locro is a hearty thick stew popular along the Andes mountain range in South America. This variation of locro is traditional from Arequipa, in the Southern region of Peru.


  • 1 Kg. of beef (approximately 2 lbs.) cut in regular size pieces (5 cm. or 2 inch cubes)
  • 1/2 Kg. of cleaned tripe cut in 5 cm. squares
  • 1 daikon cut in pieces
  • 1 celery stalk
  • 1 leek stalk cut in pieces
  • 1 bunch of cilantro
  • 3 cups of water
  • 1 regular size onion finely diced
  • 2 tablespoons of aji panca paste (Peruvian red chili paste or you could replace it with 1 tablespoon of ground paprika)
  • 1 Kg. of potatoes, peeled and cut in cubes
  • 2 tablespoons of garlic paste
  • 2 tablespoons of oil
  • 1 tablespoon of ground cumin
  • 1 teaspoon of black pepper
  • Salt

Put the water in a pot, add two teaspoons of salt, the daikon, celery, leek, cilantro, beef and tripe. Cook on medium-high until the meat and tripe are tender. Strain the broth and reserve.

In another pot heat the oil and fry the onion until translucent. Add the garlic, aji panca, black pepper, cumin and one teaspoon of salt. Cook for two minutes, stirring and mixing all the ingredients well. Add the broth and potatoes. Set heat to medium and cook until potatoes are tender. With a potato masher, gently press down the potatoes until they slightly mash. Add the beef and tripe, add more salt if needed, and mix well. If the mix is too thick add a little bit of hot broth.

Serve with white rice and sprinkle it with chopped cilantro.