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{{Short description|Ecuadorian stew made from tripe}} |
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{{Infobox |
{{Infobox food |
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| name = Guatitas |
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| name = Guatita |
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| image = Guatita (gastronomía Ecuatoriana).jpg |
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| caption = |
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| alternate_name = |
| alternate_name = Guatita criolla |
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| ⚫ | '''Guatita''' (''[little] gut'' or ''[little] belly'', from {{lang-es|Guata}}; "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 (food)|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. |
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'''Guatitas''' (''[little] guts'' or ''[little] bellies'', from {{lang-es|Guata}}; "Gut/Belly"), or '''guatitas criollas''', is a popular dish in [[Chile]] and in [[Ecuador]], where it is considered a national dish. |
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The dish is often considered an acquired taste. Because of its strong taste, it is sometimes served in small quantities. |
The dish is often considered an acquired taste. Because of its strong taste, it is sometimes served in small quantities. |
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In Ecuador, it is believed that guatita helps relieve hangover symptoms.<ref name="google">{{cite book|title=Longos |
In Ecuador, it is believed that guatita helps relieve hangover symptoms.<ref name="google">{{cite book|title=Longos |author=Chiluisa, J.J.|date=1998|publisher=Fundación de Investigaciones Andino Amazónicas|isbn=9789978404119|url=https://books.google.com/books?id=lUmUpoepTa8C|page=90|accessdate=2014-10-24}}</ref><ref>http://www.ultimasnoticias.ec/noticiaUN.asp?id_noticia=23306&id_seccion=5 {{Dead link|date=February 2022}}</ref> For this reason, it is often served by restaurants early on Saturday and Sunday mornings. |
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==Related dishes== |
==Related dishes== |
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==See also== |
==See also== |
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* [[List of Ecuadorian dishes and foods]] |
* [[List of Ecuadorian dishes and foods]] |
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* [[List of stews]] |
* [[List of stews]] |
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[[Category:Offal]] |
[[Category:Offal]] |
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[[Category:Beef dishes]] |
[[Category:Beef dishes]] |
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[[Category:National dishes]] |
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| Alternative names | Guatita criolla |
|---|---|
| Type | Stew |
| Main ingredients | Tripe |
Guatita ([little] gutor[little] belly, from Spanish: Guata; "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.
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