Patasca d'Ayacucho

• 300 g dried hominy corn (mote pelado), soaked overnight
• 600 g beef tripe, cleaned and cut into bite-size pieces
• 500 g beef shank or short rib, bone-in, cut into chunks
• 4 dried ají panca chilies, stemmed and seeded
• 2 dried ají mirasol chilies (ají amarillo seco), stemmed and seeded
• 2 tbsp vegetable oil
• 1 red onion, finely chopped
• 5 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 3 litres water, plus more as needed
• salt and black pepper, to taste
• 1 handful fresh mint leaves (hierbabuena), plus more for garnish
• 1 fresh ají amarillo or rocoto, thinly sliced, to serve
• 1 small red onion, finely chopped, to serve
• lime wedges, to serve
• 1 litre water, for soaking the hominy
• 2 tbsp coarse salt, for scrubbing the tripe
• 2 litres water, for boiling the tripe
• 300 ml hot water, for soaking and blending the chilies

Nutrition