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Anticuchos de Corazon Con Rachi Heart Skewers with Tripe
Este plato es el alma de la gastronomía urbana del Perú. Consiste en trozos seleccionados de corazón de res marinados en una mezcla cítrica y picante de ají panca, vinagre y especias tradicionales, ensartados en palitos y cocidos sobre carbón ardiente. Se caracteriza por su aroma ahumado y su textura firme pero jugosa, servido habitualmente con rachi (librillo de res), papa sancochada y cremas al gusto. [This dish is the soul of urban cuisine in Peru. It consists of selected pieces of beef heart marinated in a tangy and spicy mixture of panca chili, vinegar, and traditional spices, skewered on sticks and cooked over burning charcoal. It is characterized by its smoky aroma and its firm but juicy texture, typically served with rachi (beef tripe), boiled potatoes, and sauces to taste.]
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