Share this recipe
Calories
367 (Kcal)
Preparation
6 Hours
Author
Chile BrandIngredients
- 1 kilo of assorted guatitas (tripe)
- Booklets
- Lonco)
- 1 bundle of celery
- 5 sprigs of parsley
- 2 sprigs of fresh oregano
- 2 tablespoons oil
- 1 onion chopped in feathers
- 2 cloves garlic, chopped
- 2 carrots chopped into sticks
- ¼ of red bell pepper chopped in strips
- 1 tablespoon colored chili
- 2 sprigs of fresh oregano
- ½ cup white wine
- 1½ cup shelled peas
- Salt to taste.
Instructions
- Step 1 - Clean the guatitas from excess fat. Soak the guatitas in water with vinegar and salt for 4 hours.
- Step 2 - Then, filter, wash and cook in a pot with plenty of water and salt, with celery sticks, parsley and oregano. Cook for 40 minutes or until soft.
- Step 3 - Once cooked, drain in a colander and chop into strips. Set aside.
- Step 4 - Separately, sauté the onion and garlic with a little oil, add carrot, paprika and season with salt, colored chili and fresh oregano. Add white wine and add the reserved guatitas. Cook for 3 minutes. Add the peas, cook for 5 more minutes or until the peas are cooked.
- Step 5 - If the preparation is too dry, you can add the broth from cooking the guatitas.
- Step 6 - Rectify salt. Serve hot, accompanied by grained rice and diced french fries.
