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    Home / Bolivian Kitchen / Ranga Ranga

    Ranga Ranga

    La Paz’s feisty tripe stew — tender beef stomach in a fiery yellow ají sauce with potatoes and peas.

    ⏱ 30 minPrep time
    🔥 2 hrsCook time
    🍽 6Servings
    🏷 Bolivian KitchenCategory
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    Ranga ranga is a working-class classic of La Paz, made from beef tripe that is boiled until tender, then simmered in a punchy ají amarillo sauce with potatoes and peas. It is bold, warming, and proof that humble ingredients can make a spectacular stew.

    Tripe with Attitude

    Long, slow cooking turns the tripe silky and tender, ready to soak up a bright, fiery sauce of ají, garlic, and cumin. Potatoes and peas give it body, and a pile of rice is the traditional landing pad.

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    Step by stepInstructions

    1. Rinse the tripe well, boil it in salted water for 60 to 90 minutes until tender, then drain, cool, and slice into thin strips.
    2. Sauté the onion and garlic in the oil until soft, add the aji paste, cumin, and oregano, and cook for 3 minutes.
    3. Add the broth and tripe and simmer for 20 minutes.
    4. Add the potatoes and simmer for 15 minutes until tender, then add the peas and cook for 5 minutes more.
    5. Season with salt and serve over rice with llajwa.

    💡 Chef tips & storage

    Buy pre-cleaned tripe and boil it until truly tender before adding the sauce. The stew keeps 3 days in the fridge and tastes even better reheated.

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    Recipe details

    Prep30 min
    Cook2 hrs
    Servings6
    CategoryBolivian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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