Montevideo, Uruguay
Buseca
Tripe stewed slowly with white beans, chorizo, tomato and paprika into a thick winter dish.
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Argentina
Guiso Carrero
A traditional Argentine stew of browned meat, vegetables, and pasta or rice, slow-cooked until thick and comforting. A working-class staple, especially in the countryside.
Uruguay
Mondongo
Tripe cut into strips and stewed with chickpeas, chorizo, tomato and paprika.
Argentina
Puchero
Puchero magro
A boiled meat and vegetable stew of Spanish origin, made with beef, chorizo, bacon, potatoes, corn, squash, and chickpeas. Served in broth with the meats and vegetables arranged separately.