Entree: Ecuador – Guatita (Ecuadorian peanut-based tripe stew with potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 1.5 lb (680 g) beef tripe, cleaned and cut into 1-inch pieces
- 3 tbsp (45 ml) annatto (achiote) oil or vegetable oil
- 1 large (about 150 g) yellow onion, finely chopped
- 4 cloves (12 g) garlic, minced
- 1 small (about 20 g) aji amarillo or jalapeño, seeded and chopped (optional)
- 1/2 cup (120 g) smooth peanut butter or finely ground roasted peanuts
- 4 cups (950 ml) beef or chicken stock
- 3 medium (about 680 g) yellow potatoes, peeled and cut into 1-inch cubes
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 to 1 1/2 tsp (6 to 9 g) kosher salt, to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/2 cup (15 g) fresh cilantro, chopped, plus extra sprigs for garnish
- 2 cups (400 g) cooked white rice, for serving
- Lime wedges, for serving

Instructions

1. Place cleaned tripe in a large pot, cover with water, bring to a boil, then reduce heat and simmer until tender, about 1.5 to 2 hours; drain and set aside. (Pressure cook for 25–35 minutes if desired.)
2. In a large heavy pot, heat the annatto oil over medium heat until aromatic. Add the chopped onion and cook until soft and translucent, about 6–8 minutes.
3. Add the minced garlic and chopped aji if using; cook 1–2 minutes more until fragrant but not browned.
4. Stir in the peanut butter and 1 cup (240 ml) of the stock, whisking to form a smooth sauce. Add remaining stock and bring to a gentle simmer.
5. Add the potato cubes to the pot; simmer 12–15 minutes until potatoes are nearly tender.
6. Add the cooked tripe to the pot along with cumin, oregano, salt, and pepper. Simmer together 10–15 minutes so flavors meld and tripe is fully tender.
7. Stir in the lime juice and chopped cilantro; taste and adjust salt, pepper, or lime as needed.
8. Serve hot over steamed white rice, garnished with cilantro sprigs and lime wedges.