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costillar-de-cordero-frito-a-la-arequipena-con-ocopa-y-solterito-fried-lamb-ribs-arequipa-style-with-ocopa-and-solterito

Este plato es un homenaje a la cocina picantera de Arequipa y consta de tres partes gloriosas. El protagonista es el Costillar de Cordero, que se somete a una doble cocción: primero, se sancocha a fuego lento por cuatro horas en un caldo profundamente aromático con ajo, vegetales, hierbas andinas y el secreto del sabor, la chalona (cordero seco y salado). Una vez tierno, el costillar se marina en ají colorado y ajo, y se fríe en aceite caliente hasta quedar perfectamente dorado y crujiente. [This dish is a tribute to the spicy cuisine of Arequipa and consists of three glorious parts. The star is the Lamb Ribs, which undergo a double cooking process: first, they are slowly boiled for four hours in a deeply aromatic broth with garlic, vegetables, Andean herbs, and the secret to the flavor, chalona (dried and salted lamb). Once tender, the ribs are marinated in red chili and garlic, and fried in hot oil until perfectly golden and crispy.]

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