Recipe of Chupe de Guatitas

Ingredients

• 1 kg beef tripe (guatitas), thoroughly washed and scrubbed
• 1 bay leaf
• 3 cloves
• 1 large onion, diced
• 2 garlic cloves, finely chopped
• 1 red bell pepper, cut into thin strips
• 2 tablespoons vegetable oil
• 1 tablespoon sweet paprika (ají de color)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 pinch freshly ground black pepper
• 1/2 cup chopped parsley
• 1/2 cup of the reserved tripe cooking broth
• 1 cup whole milk, hot (240 ml)
• 1 cup heavy cream, hot (240 ml)
• 1 cup breadcrumbs (about 100 g)
• 150 g grated parmesan cheese

Directions

1. 1

   Wash and scrub the tripe under warm water and rinse with cold water until the water runs clear; trim off any gelatine or fat with a knife.

2. 2

   Put it in the pressure cooker with cold water that does not go past 3/4 of the pot, the bay leaf and the 3 cloves; lock the lid and cook for 45 minutes from the moment steam starts to escape.

3. 3

   Turn off the heat and let it cool down without forcing the valve; open, drain the tripe (keep 1/2 cup of the broth) and cut it into 1 to 2 cm pieces.

4. 4

   Heat the 2 tablespoons of oil in a large pot and cook the onion for 5 minutes over medium heat, until translucent.

5. 5

   Add the garlic and the bell pepper, season with paprika, cumin, oregano, salt and pepper, and cook for 5 more minutes, adding a splash of water if it dries out.

6. 6

   Stir in the chopped tripe, cook for 2 minutes so it takes on the sofrito and add the chopped parsley.

7. 7

   Pour in the hot milk and cream and bring to a gentle simmer, stirring with a wooden spoon.

8. 8

   Add the breadcrumbs little by little, stirring constantly, and cook for 3 to 5 minutes until the mixture is creamy and thick but still loose.

9. 9

   Taste and adjust the salt; if it is too thick, loosen it with the reserved cooking broth and pour everything into a clay dish or individual bowls.

10. 10

    Cover the surface with grated parmesan and sprinkle with a pinch of paprika.

11. 11

    Gratinate at 200 °C for 5 to 8 minutes, until the cheese is golden and bubbling, and serve immediately with white rice or mashed potatoes.