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Calories
206 (kcal)
Preparation
2 Hours
Author
InacapIngredients
- 500 g of white beef chitterlings well washed in cold water
- ½ cup (120 cc) white vinegar
- 1 marraqueta
- 2 cups (480 ml) milk
- 2-3 tablespoons of oil
- 2 onions, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, finely chopped
- Salt to taste
- Pepper to taste
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili color
- Grated Parmesan cheese for gratin.
Instructions
- Step 1 - Place the peas and vinegar in a pot and cover with cold water. Bring to a boil over medium heat and cook until soft (45 min in pressure cooker). Remove the peas from the cooking liquid, chop and set aside. Reserve the cooking liquid.
- Step 2 - In a bowl soak the bread in milk until soft. Set aside.
- Step 3 - Preheat the oven to high temperature (200°C).
- Step 4 - Fry the onion with the paprika and garlic in a saucepan until the onion is transparent. Add the reserved guatitas a la chilena and stir. Season with salt, pepper, cumin, oregano and aji color and cook. Add the soaked and squeezed bread and a little of the reserved cooking broth. Cook, stirring for 5 minutes.
- Step 5 – Divide the mixture among individual clay bowls, sprinkle the top with grated cheese, and bake until the Chilean Chupe de Guatitasis bubbling and golden brown. Serve hot.
