A magnificent “chupe de guatitas” (tripe casserole) a Chilean recipe of homemade and rural food from the times when every slaughtered animal was used in some type of preparation.
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How to make Chilean Tripe Casserole?
The tripe casserole is one of those grandmother’s recipes that used to be cooked for a minimum of two and a half hours until they were very tender before the widespread use of pressure cookers. An economical and tasty dish, a pure Chilean gastronomic tradition to warm the body.
Nutritional Information
Category: Main Courses
Cuisine: Chilean
Vitamins: A, B, C, D, E, K
Minerals: Calcium, Iron
Calories: 450
Preparation: 30 minutes
Cooking: 70 minutes
Serving: 6 people
Chilean Chupe de Guatitas Recipe
Ingredients
1. Tripe
- 2 ½ kg tripe
- 15 g salt (1 tablespoon)
- 2 sprigs of fresh oregano
- 1 celery stalk without leaves
- 1 onion
- 1 garlic clove
- ½ red bell pepper
- Water
2. Chupe
- 400 g breadcrumbs
- 250 g parmesan cheese
- 200 ml milk
- 200 ml cream
- 200 ml hot water
- 30 ml olive oil (2 tablespoons)
- 15 g red pepper (1 tablespoon)
- 5 g salt (1 teaspoon)
- 3 g cumin (½ teaspoon)
- 2 medium onions, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon oregano
- ½ cup finely chopped parsley leaves
- Pepper
Preparation
1. Tripe
- Wash the tripe thoroughly with warm water, brush, and rinse with plenty of cold water. Set aside.
- In a pressure cooker, combine the tripe, celery, onion cut into quarters, garlic halved, fresh oregano, red bell pepper cut into strips, salt, and cover everything with cold water without exceeding ¾ of the height of the pot. Cover and heat over high heat until it starts to boil, then reduce the heat and cook for 45 minutes. Remove from heat, cool, and reserve everything in a large bowl.
- Separate the tripe from the broth and on a cutting board, chop the meat with a sharp knife into small pieces of 1 to 2 centimeters. Set aside.
2. Casserole
- In a large pot, add the oil, heat over high heat, and add the diced onions. Reduce the heat and sauté for about 3 minutes. Add the red pepper, cumin, salt, oregano, and stir well to integrate aromas and flavors.
- Add the chopped garlic, a little pepper, and cook for about 5 minutes, stirring constantly. Add a little water if necessary to prevent it from drying out.
- Add the chopped tripe, raise the heat, and stir to integrate everything. Add the chopped parsley, hot milk, and cream, gently mix with a wooden spoon, bring to a boil, and gradually add the breadcrumbs, stirring constantly, just enough to obtain a creamy and slightly thick texture.
- Carefully pour the mixture into a clay dish, gently tap on the base to settle the mixture, cover the entire surface with grated parmesan cheese, and sprinkle a pinch of red pepper.
- Place the dish in a preheated oven at 200°C (392°F) with the broiler option on and cook for about 5 minutes or until the surface is well browned.
- Serve the tripe casserole immediately, very hot, directly from the dish to share or in individual clay bowls, alone or accompanied by white rice or French fries.
Tips for preparing Tripe Casserole
- Tripe releases a strong and sometimes unpleasant odor during cooking, which can be reduced by adding a few cloves and some bay leaves to the cooking water.
- Another option to decrease the odor during cooking is to add a teaspoon of baking soda or soak it beforehand in cold water mixed with a cup of apple cider vinegar.
Benefits of consuming Tripe
Consuming beef stomach or tripe provides a high content of fat and carbohydrates, which helps, for example, to process alcohol effectively, with good support in calories, lean protein, and calcium.
Did you know?
Tripe is also a very traditional ingredient in other American countries such as Ecuador and Mexico, where it is often called “menudo,” “pancita,” or “mondongo”.
