Guatitas a la chilena (tripe recipe from Chile)

Guatitas a la chilena (tripe recipe from Chile)


1 kilogram of tripe
2 chorizos
1/2 liter of white wine
1 teaspoon of paprika
1 onion
2 tomatoes
4 cloves of garlic
2 carrots
250 centilitres of tomato sauce
2 vegetable bouillons
2 bay leaves
Olive oil


Chop the chorizos and sautee them in a pot with olive oil. After a few minutes add the onion finely cut and the cloves of garlic minced. Keep cooking it until the onion becomes translucent, then add pepper, paprika, the carrots shredded, the tomatoes, peeled and chopped, and the tomato sauce. Continue cooking for five more minutes stirring constantly. Add the white wine, the vegetable bouillons, the parsley, the oregano and the bay leaves, lower the flame, and let it simmer for half an hour after having covered the pot. At this point, add the tripe, previously boiled and cut into strips, adjust with salt, and continue cooking for fifteen more minutes, adding more wine if necessary. Serve with fried potatoes.

Printed from | Tripe recipes from around the world -