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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 - In a saucepan, sauté the onion with the paprika and garlic until the onion is transparent. Add the reserved guatitas 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 - Distribute the mixture into individual earthenware bowls, sprinkle the surface with grated cheese and bake until the chupe is boiling and golden brown. Serve hot.
