Guatita is an Ecuadorian comfort dish that pairs tender beef tripe and potatoes with a warmly spiced peanut sauce.
The tripe is simmered until tender, then finished with potatoes in a smooth sauce of peanut, milk, cumin, and achiote.
Reserve the tripe broth because it gives the sauce body and lets you adjust the consistency naturally.
Serving Suggestions
Serve with white rice, ripe avocado, and lime-pickled red onion.
Recipe Notes
Refrigerate for up to three days; loosen gently with milk or broth when reheating.
Ecuadorian Guatita
Ecuadorian beef tripe and potato stew in a smooth peanut-cumin sauce, served with rice and avocado.
Equipment
- Large stockpot
- Dutch oven
- Blender
- Chef’s knife
- Wooden spoon
Ingredients
Tripe
- 2 1/2 lb cleaned beef honeycomb tripe
- 10 cups water
- 1 large yellow onion quartered
- 4 cloves garlic crushed
- 2 whole bay leaves
Peanut-Potato Sauce
- 2 lb Yukon Gold potatoes peeled and cut into uneven chunks
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 tbsp achiote oil
- 1 cup smooth natural peanut butter
- 2 cups whole milk
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp fine salt plus more to taste
To Serve
- 3 cups cooked white rice
- 2 whole ripe avocados sliced
- 1 small red onion thinly sliced
- 2 whole limes juiced
Instructions
Tenderize the Tripe:
- Place the tripe, water, quartered onion, crushed garlic, and bay leaves in a stockpot. Bring to a boil, skim, then simmer gently for 90 to 120 minutes until tender.
- Lift out the tripe and cool slightly. Reserve 3 cups of cooking liquid, then cut the tripe into irregular bite-size pieces.
Make the Sauce:
- Heat the achiote oil in a Dutch oven. Cook the chopped onion for 6 minutes, then add minced garlic, cumin, oregano, and salt for 30 seconds.
- Blend the peanut butter with the milk and 1 cup reserved cooking liquid until smooth. Pour into the pot with the potatoes and remaining 2 cups cooking liquid.
- Simmer for 15 minutes. Add the tripe and cook for 20 to 25 minutes until the potatoes are tender and the sauce lightly thickens.
Serve:
- Toss the red onion with the lime juice and a pinch of salt. Let stand for 10 minutes.
- Serve the guatita with white rice, avocado, and the quick-pickled onion.
Notes
- Tripe cooking time varies; it should be tender but retain a gentle chew before it enters the sauce.
- If the sauce thickens too much, loosen it with reserved tripe broth or milk.
Nutrition
Calories: 590kcalCarbohydrates: 58gProtein: 37gFat: 25gSaturated Fat: 7gCholesterol: 190mgSodium: 840mgFiber: 8gSugar: 8g