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