pasompe

Pasompe is a traditional Peruvian dish originating from the Arequipa region. It is a hearty stew primarily made with sheep's head, trotters, and tripe, simmered for several hours until the meat becomes exceptionally tender. The slow cooking process allows the flavors to meld together, creating a rich and savory broth.

The preparation of pasompe typically involves cleaning the sheep's head thoroughly and then boiling it along with the trotters and tripe. Various aromatic vegetables and spices are added to the pot, such as garlic, onions, carrots, potatoes, peas, and sometimes cilantro or huacatay, a native Peruvian herb. The broth is seasoned with salt, pepper, and sometimes cumin or aji amarillo for a mild heat and color.

Pasompe is often served hot, with the tender meat falling off the bone. It is usually accompanied by rice or boiled potatoes. The dish is considered a delicacy by many and is particularly popular during colder months or as a comforting meal. Its distinctive flavor and texture come from the long simmering time and the combination of different parts of the sheep. While the primary ingredient is sheep's head, variations may exist in regional preparations or family recipes.