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.
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.