INGREDIENTS
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 peas. 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.
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