Guatita: Ecuadorian tripe stew

Name: Guatita: Ecuadorian tripe stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1 serving
Ingredients: 2 lbs beef tripe; Juice of 1 lemon; 10 cups water; 5 cilantro sprigs; 4 garlic cloves; 1 tsp ground cumin; ½ cup of peanut butter; 2 cups milk; 3 tbs butter; 1 cup diced red onion; 2 cups diced white onion; ½ bell pepper; 1 to mato; 4 garlic cloves; 2 tsp achiote or annatto powder; 1 tsp ground cumin; 1 tsp oregano; 4 medium sized potatoes; Salt/Pepper; white rice; pickled red onions; Tomato and avocado slices; Aji hot sauce; Fried ripe plantains; Lime wedges

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4.8

336 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Course
Main Course
Cuisine
South American, Ecuadorian

Guatita: Ecuadorian tripe stew

Iris Warren

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Ecuadorian guatita is a traditional dish of beef tripe stew with potatoes cooked in a delicous peanut sauce.

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Ingredients

To cook the tripe:

2 lbs beef tripe washed and cleaned
Juice of 1 lemon
10 cups water
5 cilantro sprigs
4 garlic cloves crushed
1 tsp ground cumin

To prepare the tripe stew or guatita:

½ cup of peanut butter
2 cups milk
3 tbs butter
1 cup diced red onion about ½ red onion
2 cups diced white onion about 1 whole white onion
½ bell pepper diced
1 to mato peeled, seeded and diced
4 garlic cloves minced
2 tsp achiote or annatto powder
1 tsp ground cumin
1 tsp oregano
4 medium sized potatoes peeled and diced into small squares
Salt/Pepper

Recommended side dishes:

white rice
pickled red onions
Tomato and avocado slices
Aji hot sauce
Fried ripe plantains
Lime wedges

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Instructions

Cover the tripe with juice from half of the lemon, water and salt, let rest for 10 minutes and repeat. Rinse well the last time.
In a large stock pot, cover the tripe with 10 cups of water, cilantro sprigs, garlic, salt, and cumin, bring to a boil, reduce temperature and simmer until tender, about 2 hours, drain and save 2 cups of the broth.
Mix the peanut butter with ½ cup of milk to soften it (so that it mixes in better later).
Dice the tripe into small pieces.
Prepare a refrito with the butter, achiote, cumin, salt, oregano, chopped onion, bell pepper, tomato and garlic, cook until the onions are translucent and soft, about 5 minutes.
Blend the refrito, remaining milk and peanut butter sauce to obtain a smooth sauce.
Place the blended sauce, the 2 cups of reserved tripe broth, the diced potatoes and diced tripe in a large stockpot.
Bring to a boil, reduce temperature and simmer until the potatoes are tender and the sauce starts to thicken, about 25 minutes.
Lightly mash some of the potatoes to help thicken the sauce.
Taste and add salt/pepper if needed.
Serve with white rice, onion curtido, tomato slices, avocado slices and a good hot sauce.