Jump to content

Guatita

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Melsj (talk | contribs) at 00:35, 3 February 2024. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Guatita
Alternative namesGuatita criolla
TypeStew
Main ingredientsTripe

Guatita ([little] gut or [little] belly, from Template:Lang-es; "Gut/Belly"), or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile. It is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as "guatitas". The tripe is cleaned several times in a lemon-juice brine, after which it is cooked for a long time until the meat is tender. Then it is allowed to cool and finely chopped. There are various vegetarian versions of the dish in which wheat gluten is substituted for tripe. Other variations use strong-tasting fish such as tuna. The traditional Ecuadorian recipe is served hot and accompanied by potatoes and a peanut sauce.

The dish is often considered an acquired taste. Because of its strong taste, it is sometimes served in small quantities.

In Ecuador, it is believed that guatita helps relieve hangover symptoms.[1][2] For this reason, it is often served by restaurants early on Saturday and Sunday mornings.

See also

References

  1. ^ Chiluisa, J.J. (1998). Longos. Fundación de Investigaciones Andino Amazónicas. p. 90. ISBN 9789978404119. Retrieved 2014-10-24.
  2. ^ http://www.ultimasnoticias.ec/noticiaUN.asp?id_noticia=23306&id_seccion=5 [dead link‍]
Retrieved from "https://en.wikipedia.org/w/index.php?title=Guatita&oldid=1202543949"