Saus

Name: Saus
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Panamanian
Ingredients: 500g beef tripe, cleaned and boiled until tender; 1 large cucumber, diced; 1 red onion, thinly sliced; 2 bell peppers, diced; 1 cup white vinegar; Juice of 4 limes; 1 tsp sugar; 1 habanero pepper, seeded and sliced; Salt and pepper; Cilantro for garnish

Saus (SAOWS)

Pickled Trotters Salad

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 192 kcal

A tangy, refreshing cold salad of tender beef tripe and vegetables marinated in lime juice and vinegar — a beloved Panamanian party appetizer.

Nutrition & Info

Protein 18.0g

Carbs 12.0g

Fat 8.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot glass bowl colander

Presentation Guide

Vessel: glass bowl

Garnishes: cilantro, habanero slices

Accompaniments: saltine crackers, bread

Ingredients

500g beef tripe, cleaned and boiled until tender
1 large cucumber, diced
1 red onion, thinly sliced
2 bell peppers, diced
1 cup white vinegar
Juice of 4 limes
1 tsp sugar
1 habanero pepper, seeded and sliced
Salt and pepper
Cilantro for garnish

Instructions

1
Boil beef tripe until very tender, about 2 hours. Drain and slice into thin strips.
2
Combine vinegar, lime juice, sugar, salt, and pepper to make the marinade.
3
Mix tripe strips with cucumber, onion, bell peppers, and habanero.
4
Pour marinade over everything. Toss well.
5
Refrigerate at least 2 hours, ideally overnight.
6
Serve cold, garnished with cilantro.

💡

Did You Know?

Saus is Panama's secret hangover cure — every New Year's Day, families pull out the saus they prepared the night before.

Chef's Notes

Equipment Tips

large pot
glass bowl
colander

Garnishing

cilantro, habanero slices

Accompaniments

saltine crackers, bread

The Story Behind Saus

Saus reveals the surprising German influence on Panamanian cuisine, brought by European immigrants in the 19th century. The name derives from the German "sülze" (head cheese). Panamanians adapted it into a vinegar-marinated cold salad using beef tripe, adding lime and aji chombo for tropical heat. It became essential at celebrations and holidays.

🕐 Traditionally enjoyed party appetizer, new year 📜 Origins: German-Panamanian fusion

Comments (0)

No comments yet. Be the first to share your thoughts!