The tripa mishqui is a traditional dish from the Ecuadorian Highlands, where cow tripa is grilled with herbs and spices. Its preparation requires care and time, but the result is a flavorful and nutritious dish that is usually enjoyed with mote and potatoes, reflecting the rich culinary heritage of the region.
The tripas are thoroughly washed to remove unwanted residues and are combined with lime juice, mint, garlic, cumin, achiote, and salt.
After resting, they are cooked on the grill until golden and served alongside mote and potatoes.
A little criollo chili will add a tasty touch to this delicious recipe.
Tripa Mishqui
Ingredients
1 kilogram of Beef tripa
2 Crushed garlic cloves
1 cup of Lime juice
4 Finely chopped mint leaves
1 tablespoon of Ground cumin
¼ cup of Achiote
1 kilogram of Cooked mote
1 kilogram of Medium cooked potatoes
1 pinch of Salt
Preparation
Step 1 : The tripas must be thoroughly washed to remove any unwanted residues.
Step 2 : Then, they should be placed in a bowl along with lime juice, mint, garlic, cumin, achiote, and a bit of salt.
Step 3 : Mix everything very well and let it rest for about 45 minutes.
Step 4 : Before cooking, it is important to light the coals or grill.
Step 5 : Once ready, cut the tripas into medium pieces and place them on the grill.
Step 6 : Grill for about 10 minutes, making sure they are well browned on both sides and that the juices start to appear.
Step 7 : Once the tripas are grilled, cut them into smaller pieces and serve alongside mote and potatoes.
Step 8 : You can add criollo chili to give an extra flavor touch.
Preparation (simple version)
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