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Guatita (Ecuadorian Tripe Stew in Peanut Sauce)

Guatita Ecuatoriana en Salsa de Maní – plato típico ecuatoriano

Photo: TupakAmaruIshkay / Wikimedia Commons, CC BY-SA 4.0

Guatita is a beloved Ecuadorian stew of beef tripe and potatoes in a creamy peanut and annatto sauce. Its name comes from guata, the popular word for belly.

It is a market and weekend lunch, famous as a hangover cure, and it is served with white rice, fried ripe plantain, avocado and a quick onion and tomato salad.

Region: Whole country · Difficulty: Medium

Guatita Ecuatoriana en Salsa de Maní – plato típico ecuatoriano

Guatita (Ecuadorian Tripe Stew in Peanut Sauce)

Guatita: Ecuadorian beef tripe and potato stew in a creamy peanut and annatto sauce, served with rice, fried plantain and avocado.
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Ecuadorian
Servings 6 servings

Ingredients
  

To cook the tripe

  • 3 lb beef tripe (honeycomb) cleaned
  • 3 limes
  • 1 white onion halved
  • 4 cloves garlic
  • 1 green onion
  • 1 tsp ground cumin
  • salt to taste

For the sauce

  • 3 tbsp vegetable oil or lard
  • 1 red onion finely chopped
  • 1/2 bell pepper chopped
  • 3 cloves garlic crushed
  • 1 tomato chopped
  • 1 tbsp ground annatto (achiote)
  • 1 tsp ground cumin
  • 1 cup unsalted roasted peanuts ground, or natural peanut butter
  • 2 cups milk
  • 3 cups tripe cooking broth
  • 2 lb potatoes peeled and cubed
  • 3 tbsp cilantro chopped

To serve

  • white rice, fried ripe plantain, avocado and onion-tomato salad

Instructions
 

  • Wash the tripe several times, rub it with lime and salt and rinse well.
  • Cook it in a large pot with water, onion, garlic, green onion, cumin and salt for 2 to 3 hours (45 to 60 minutes in a pressure cooker), until tender.
  • Drain, keeping 3 cups of the broth, and cut the tripe into small squares.
  • Blend the peanuts with the milk until smooth.
  • In a large pot, sauté the onion, pepper, garlic, tomato, annatto and cumin in the oil for 5 minutes.
  • Add the tripe, potatoes and reserved broth and cook for 15 minutes.
  • Add the peanut mixture and simmer over low heat for 15 to 20 minutes, stirring, until the potatoes are soft and the sauce is thick. Some potatoes will break and thicken it.
  • Finish with cilantro and serve with rice, fried plantain and avocado.
Keyword ecuadorian tripe stew, guatita, guatita ecuador, tripe in peanut sauce

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Tripe: sold as beef tripe or honeycomb tripe at Latin and Asian butchers and many supermarkets, often already cleaned and partly cooked.
  • Peanuts: unsalted roasted peanuts or natural peanut butter with no sugar.
  • Annatto: ground annatto or achiote paste in the Latin aisle.

Tips for the best Guatita

  • Clean the tripe well with lime: it removes any strong smell.
  • A pressure cooker saves hours.
  • If the sauce is too thick, add more broth.
  • Guatita tastes even better the next day.

Frequently asked questions

What is guatita made of?

Beef tripe and potatoes in a peanut and annatto sauce.

Why is it called guatita?

From guata, a popular Ecuadorian word for belly, since tripe is part of the cow’s stomach.

What do you serve with guatita?

White rice, fried ripe plantain, avocado and an onion and tomato salad.

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