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Rumba Meats Prepared Picada-de-carnes


  • Rumba Meats® Beef Cross-Cut Hind Shank (1 package)
  • 1 package - Rumba Meats Beef Tripas
  • 3 garlic cloves, minced
  • 1 ear of corn
  • ½ teaspoon butter
  • 1½ pounds yellow potatoes
  • 1 avocado
  • 3 spoons white vinegar
  • 1 cup cilantro, chopped
  • 2 spoons olive oil
  • Lime juice to taste
  • Salt and black pepper to taste


  1. Clean beef tripas by soaking them in warm water for approximately 10 minutes. Dry with a paper towel and place in bowl to marinate with chopped garlic and a little lime juice. Cover and place in refrigerator for at least 15 minutes.
  2. Once the beef tripas are marinated, cut into pieces and put them to roast on a hot grill or in a pan. Let them brown for about 15 minutes on each side and remove from the heat when they look crispy. Drain on a plate lined with kitchen paper and season with salt to taste.
  3. Cook the cuts of meat on the same grill or pan until they’re a golden color and the juices are sealed in. Season with salt and black pepper to taste and cut the meat into pieces.
  4. Cut the corn in portions and boil in salted water. Remove corn from water when the grains are soft. Put them on the grill for a few minutes, just before serving. Spread some butter on the pieces of corn and add salt. Brown the yellow potatoes in hot oil and season with salt to taste.
  5. To prepare guacamole, mash the pulp of the avocado and combine with a touch of vinegar, lime juice and salt to taste. Prepare the “aji” by mixing the chopped cilantro with garlic, white vinegar, olive oil, salt and lime juice to taste.
  6. To serve, put the beef tripes, cut meat, corn and yellow potatoes on a tray or large plate. Put the guacamole and the “aji” on the side.