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Ecuadorian guatita tripe and potato stew with rice, avocado, and pickled onion.

Ecuadorian Guatita

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Ecuadorian beef tripe and potato stew in a smooth peanut-cumin sauce, served with rice and avocado.
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Prep Time 35 minutes
Cook Time 2 hours 25 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Ecuadorian
Calories: 590
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large stockpot
  • Dutch oven
  • Blender
  • Chef's knife
  • Wooden spoon

Method
 

Tenderize the Tripe:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. 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:
  1. Toss the red onion with the lime juice and a pinch of salt. Let stand for 10 minutes.
  2. Serve the guatita with white rice, avocado, and the quick-pickled onion.

Nutrition

Calories: 590kcalCarbohydrates: 58gProtein: 37gFat: 25gSaturated Fat: 7gCholesterol: 190mgSodium: 840mgFiber: 8gSugar: 8g

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.