TYPICAL DISH OF QUITO

Tripas Mishqui
HISTORY

The mishqui tripe is a dish that uses beef tripe, an

animal that arrived in the country during the Colony.
The technique of roasting is pre-Hispanic. Today the
guts are grilled, which is evidence of a modernization
of the technique.

Everyday. The mishqui intestine can be eaten at any

time of the year. It is generally consumed as if it were a craving, as a snack and even as a
snack. It is very popular in markets, popular sales and street fairs. It is not common to
prepare at home.

INGREDIENTS.

 Beef casings
 Green leaves: parsley, coriander, mint, basil
 Onion (white, paiteña, pearl)
 Achiote
 Garlic
 Cumin
 Salt
 Potatoes
 Mote
 Peanut sauce
 Pepper sauce

PREPARATION

It is necessary to wash the intestine very well. Make a marinade with the dressings of
preference: parsley, coriander, basil, achiote, onion and salt. The ingredients are ground
well and added to the intestines. A long onion can be inserted into each casing to make
sure it is well seasoned. Leave them in the marinade for at least one night.

Prepare the brazier and when a suitable heat has been achieved, add the casings. Roast
them evenly. When they are cooked and have a golden color, cut them into pieces and
serve them with boiled potatoes, mote and peanut sauce. You can also add a slice of
avocado.

PROPERTIES

In addition to providing protein, the mishqui intestine has a phosphorus and is a good
source of iron. These nutrients are necessary for the proper functioning of muscles, bones
and blood cells. The sebum in the gut is traditionally considered to help protect the
intestinal walls.

Especially beef has other nutrients such as niacin and vitamin B12, in addition to
containing an important mineral called manganese.

A portion of casing of approximately 114 grams contains 96 calories, 14 grams of protein

and little saturated fat, about 2 grams.