Today we had lunch at the Sheraton Hotel's reknown sancochado buffet. Sancochado means "boiled" and refers to food cooked in a boiling liquid, and in Peru, sancochaado, as a noun, refers to a meal of boiled meats (most often beef and mutton) and vegetables (usually cabbage, carrot, celery, leek, and potato), served with the broth on the side.
Sancohado is often served on Mondays as a restorative tonic to the excesses of the weekend and as a way of getting enough substance in order to start the work week.
In Lima several restaurants compete for serving the best sancochado, and among them the Sheraton Hotel regularly comes at the top. The weekly sancochado lunch buffet served at its Las Palmas restaurant is famed among sancochado enthusiasts, and it is easy to see why.
The Sheraton's buffet offered 15 cuts of meat -including varied cuts of beef and pork, but also mutton, chicken, turkey, and sausages-, 5 soups or broths, a couple dozen vegetables, and 50 sauces to accompany them. That is in addition to the several salads, many desserts and 50 varities of flavoured piscos on hand...
Personally, I love a well-done sancochado, so this lunch was a real treat, and it was made even better because I got to try tripulina as well.
Tripulina is a dish that was started from the practice among abattoir workers of taking the odd bits of offal that were not widely wanted by customers and distributors, and throwing them into a common cooking pot. In time it developed into a dish of its own, whose name -"tripulina"- makes reference to its origins in the tripas, or intestines or "guts". The Sheraton's tripulina, as tasty as it was, however, was limited to beef testicles.
Afterward, Liz and I walked over to the Lima Museum of Art, about two blocks down, at the intersection of Wilson and Paseo Colon.
Personally, I love a well-done sancochado, so this lunch was a real treat, and it was made even better because I got to try tripulina as well.
Tripulina is a dish that was started from the practice among abattoir workers of taking the odd bits of offal that were not widely wanted by customers and distributors, and throwing them into a common cooking pot. In time it developed into a dish of its own, whose name -"tripulina"- makes reference to its origins in the tripas, or intestines or "guts". The Sheraton's tripulina, as tasty as it was, however, was limited to beef testicles.Afterward, Liz and I walked over to the Lima Museum of Art, about two blocks down, at the intersection of Wilson and Paseo Colon.
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