Guatitas to La Jardinera

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.