Caldo de Manguera
Caldo de Manguera Recipe - A Delicious Ecuadorian Dish
Introduction
Caldo de Manguera is a traditional Ecuadorian soup made with intestines and plantains. This hearty and flavorful dish is a popular street food in Ecuador, especially in the coastal regions.
History
Caldo de Manguera has its origins in the coastal regions of Ecuador, where it is a beloved dish enjoyed by locals and visitors alike. The recipe has been passed down through generations and is often served at festivals and special occasions.
Ingredients
How to prepare
- For the Soup: In a large pot, bring 4-5 liters of water to a boil. Add the guts, sliced plantains, and half of an uncooked cabbage. If there is any leftover stuffing from stuffing the intestines, add it as well. Season with salt, pepper, Ajinomoto, cumin, and 3 cloves of garlic. Cook for an hour or until the guts are fully cooked. Finally, add the stuffed intestines to the soup.
Variations
- Add diced carrots or potatoes for extra vegetables in the soup.
- Use beef or chicken intestines instead of pork for a different flavor profile.
- Spice up the soup with a dash of hot sauce or chili peppers for a fiery kick.
Cooking Tips & Tricks
Make sure to thoroughly clean the intestines before cooking to remove any impurities.
- Adding cumin and cloves to the soup gives it a rich and aromatic flavor.
- Serve the soup hot with a side of rice or bread for a complete meal.
Serving Suggestions
Serve Caldo de Manguera hot with a side of rice or bread for a complete meal. Garnish with fresh cilantro or a squeeze of lime for added flavor.
Cooking Techniques
Boil the water before adding the ingredients to ensure they cook evenly.
- Simmer the soup on low heat for at least an hour to allow the flavors to meld together.
Ingredient Substitutions
If plantains are not available, you can use green bananas as a substitute.
- Use chicken or beef broth instead of water for a richer flavor in the soup.
Make Ahead Tips
Caldo de Manguera can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.
Presentation Ideas
Serve Caldo de Manguera in a large soup bowl with a side of rice or bread. Garnish with fresh herbs or a drizzle of olive oil for an elegant presentation.
Pairing Recommendations
Pair Caldo de Manguera with a crisp green salad or a side of avocado for a balanced meal. A glass of cold beer or a fruity white wine complements the flavors of the soup.
Storage and Reheating Instructions
Store any leftover Caldo de Manguera in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.
Nutrition Information
Calories per serving
Each serving of Caldo de Manguera contains approximately 300 calories, making it a filling and satisfying meal option.
Carbohydrates
Caldo de Manguera is a carbohydrate-rich dish due to the plantains and cabbage included in the recipe. Each serving contains approximately 30 grams of carbohydrates.
Fats
The fats in Caldo de Manguera come from the intestines used in the recipe. Each serving contains approximately 15 grams of fat.
Proteins
The protein content in Caldo de Manguera comes from the intestines and plantains. Each serving contains approximately 20 grams of protein.
Vitamins and minerals
Caldo de Manguera is a good source of vitamins and minerals, including vitamin C, iron, and potassium. The cabbage and plantains in the soup provide essential nutrients for a balanced diet.
Alergens
Caldo de Manguera contains intestines, which may be a potential allergen for some individuals. It is important to check for any food allergies before consuming this dish.
Summary
Overall, Caldo de Manguera is a nutritious and flavorful soup that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.
Summary
Caldo de Manguera is a traditional Ecuadorian soup made with intestines and plantains. This hearty and flavorful dish is a popular street food in Ecuador, especially in the coastal regions. Serve hot with a side of rice or bread for a complete meal. Enjoy the rich flavors and nutritious ingredients in this classic Ecuadorian dish.
How did I get this recipe?
I remember the sense of wonder I felt when I first saw this recipe for Caldo de Manguera. It was many years ago, when I was just a young girl living in the small town of San Pedro in Mexico. My grandmother, Abuela Rosa, was the one who introduced me to this unique and delicious dish.
Abuela Rosa was known far and wide for her cooking skills. She could whip up a feast out of just a few simple ingredients, and her dishes were always bursting with flavor. One day, as I sat in her cozy kitchen watching her prepare our family's favorite meals, she pulled out an old, tattered recipe book from a dusty shelf.
"Mi niña," she said with a twinkle in her eye, "I have something special to show you today." She opened the book to a yellowed page and pointed to a recipe for Caldo de Manguera. I had never heard of such a dish before, but the name alone piqued my curiosity.
Abuela Rosa explained that Caldo de Manguera was a traditional soup made with a variety of vegetables and a special type of sausage called manguera. The sausage was made from pork and seasoned with a blend of spices that gave it a unique and savory flavor. I watched as she carefully read through the recipe, taking note of each ingredient and step.
As she began to gather the vegetables and spices needed for the soup, she told me the story behind the recipe. She explained that Caldo de Manguera was a dish that had been passed down through generations in our family. It originated in the small village where she grew up, and was a favorite among the locals.
Abuela Rosa learned to make the soup from her own grandmother, who was known as the best cook in the village. She recalled fond memories of watching her abuela prepare the dish with love and care, using only the freshest ingredients from their garden. She told me how the aroma of the soup would fill the air and draw in neighbors from all around.
As she stirred the pot and let the soup simmer on the stove, Abuela Rosa shared more stories of her childhood and the traditions that were important to her family. She spoke of the importance of passing down recipes from one generation to the next, and how each dish held a special place in their hearts.
Finally, after hours of simmering and stirring, the Caldo de Manguera was ready. Abuela Rosa ladled out steaming bowls of the soup and garnished them with fresh cilantro and a squeeze of lime. The aroma that wafted from the pot filled the kitchen, and I couldn't wait to take my first bite.
As I tasted the soup, I was transported back to the small village of San Pedro and could almost hear the laughter of children playing in the streets. The flavors were rich and comforting, and I savored each spoonful as if it were a taste of home.
From that day on, Caldo de Manguera became a staple in our family's kitchen. Abuela Rosa would make it for special occasions and Sunday dinners, and I would always help her chop the vegetables and stir the pot. The soup became a symbol of our family's history and traditions, a reminder of where we came from and the love that bound us together.
Now, as I sit in my own kitchen preparing Caldo de Manguera for my own grandchildren, I can't help but smile at the memories that flood back. The recipe may have come from an old book, but the love and tradition that it represents will never fade. And as I watch my grandchildren take their first bites of the savory soup, I know that they too will carry on the legacy of Caldo de Manguera for generations to come.
Categories
| Cabbage Recipes | Ecuadorian Recipes | Ecuadorian Soups | Plantain Recipes |