Street Stall · Tripe Stew
Ranga Ranga
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Its name is a reduplicated Quechua-derived word imitating the chewy, springy texture of the tripe itself.
Beef tripe is simmered in a spicy chili and onion sauce until tender, then served with boiled potatoes and hominy. Street stalls in Tarija sell it as a hearty, inexpensive lunch.
Why it's made this way: Tripe stews like ranga ranga are a Tarija specialty tied to the valley's cattle-ranching economy and thrifty use of the whole animal.
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Part of World of Street Food — 690 dishes from 118 countries.
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