Traditional Chilean Potito Sandwich Recipe
Traditional Chilean Potito Sandwich Recipe

The Chilean Potito Sandwich, popularly known as “sánguche’e potito” (backside sandwich) is a classic urban food found in stadiums across the country, mainly in the metropolitan region.

How to make Chilean Potito Sandwich?

The Potito sandwich is a traditional recipe prepared as a stew that mixes rectum meats, tripe, sausages, and onions, accompanied by Chilean pebre served on marraqueta bread.

Nutritional Information

Category: Sandwiches
Cuisine: Chilean
Calories: 400
Preparation: 30 minutes
Cooking: 60 minutes
Servings: 2 people

Chilean Potito Sandwich recipe


  • 200 g of tripe
  • 150 g thick intestine (beef or pork)
  • 3 onions
  • 3 garlic cloves
  • 3 carrots
  • 3 tablespoons oil
  • 2 marraquetas
  • 2 smoked sausages
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Merkén
  • Salt
  • Pepper


  1. In a large pot, place the thick intestine, tripe, 2 quartered onions, 2 garlic cloves, and 2 chopped carrots, cover with cold water, bring to a boil over high heat, reduce heat, and cook over medium-low heat for about 40 minutes or until the meats are tender. Remove from water and cut into thin strips. Reserve the meat and broth separately.
  2. In a medium pot, place the sausages and cover with cold water, boil over medium-high heat for 8 to 10 minutes. Drain and reserve.
  3. In a large skillet, heat the oil over medium heat and sauté a finely chopped onion, 1 chopped garlic, and 1 finely chopped or grated carrot for about 5 minutes, until cooked and soft.
  4. Add the reserved meats, season with salt and pepper to taste, and season with oregano, cumin, and Merkén, mix well, and add a little of the cooking broth from the meats if the mixture is too dry. Cook over low heat for about 10 minutes, occasionally stirring until the flavors are infused in the mixture. Adjust seasoning if necessary and distribute the reserved sausages on top to heat.
  5. Split the marraquetas and heat them on a toaster, on the bottom half, place the cooked meats with their juice and on top of them a sausage split in half, optionally cover the mixture with Chilean pebre and top with the other half of the marraqueta.
  6. Serve the Potito sandwich immediately, with the ingredients still warm and plenty of napkins available.

Why is it called a Potito sandwich?

It is said that the designation “potito” would be related to the position one must adopt when eating it since being such a juicy sandwich, it is very difficult to consume it in a vertical position without staining clothes, and it is necessary to lean over so that it drips towards the ground, that is, to squat and stop the “potito” (backside).

Did you know?

The “sánguche de potito” is considered one of the four main dishes of Chilean urban cuisine, sharing honors with the completo, the sopaipilla, and the oven-baked empanada.


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