Guatitas a la Chilena
South America — Chile
Chile's most important offal dish. Tripe slow-cooked with onions, garlic, potatoes, peas, paprika, and vegetables into a hearty stew. A cornerstone of traditional Chilean home cooking.
Cuts in this tradition
Cultural context
Found throughout Chile in homes, traditional restaurants, and markets. Comparable in national importance to Peru's cau cau, Spain's callos, and Mexico's menudo. Strongly associated with working-class and family cuisine.
Preparation
Tripe cleaned and boiled until tender, then stewed with sofrito of onion, garlic, carrots, potatoes, peas, paprika, and spices. Served with bread or rice.