Dish

Guatita

Guatita is made by simmering beef tripe and potatoes in a flavorful broth made with onions, garlic, and spices. The dish is typically served with rice and avocado. Guatita is a good source of protein and vitamins, but it can be high in fat and sodium depending on the type of meat used. It is important to choose lean cuts of meat and to limit the amount of salt added to the dish.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Stew

Origins and history

Guatita is a traditional Ecuadorian dish that has been enjoyed for centuries. It is a staple of Ecuadorian cuisine and is often served during special occasions and celebrations.

Dietary considerations

Guatita is not suitable for vegetarians or vegans. It may also not be suitable for those with high blood pressure or heart disease due to its high sodium content.

Variations

There are many variations of guatita, with different regions and families having their own unique recipes. Some variations may include different types of meat or vegetables, or may be spiced differently.

Presentation and garnishing

Guatita is typically served in a bowl, with the tripe and potatoes arranged on top of the rice. The dish can be garnished with fresh herbs or a sprinkle of chili flakes.

Tips & Tricks

To add extra flavor to the dish, try adding a splash of lime juice or a dollop of sour cream to the broth. You can also add other vegetables like carrots or bell peppers to the dish for added nutrition.

Side-dishes

Guatita is typically served with rice and avocado, but it can also be served with other grains like quinoa or barley. A side salad or steamed vegetables can also be served alongside the dish.