Guatita

Name: Guatita
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 1kg beef tripe, cleaned and cut into strips; 500g potatoes, cubed; 1 cup roasted peanuts, ground; 1 onion, diced; 4 cloves garlic, minced; 2 tomatoes, diced; 1 tbsp achiote oil; 1 tsp cumin; 1 cup milk or coconut milk; Salt, pepper; Cilantro, lime, white rice for serving

Guatita (gwah-TEE-tah)

Beef Tripe Stew in Peanut Sauce

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 478 kcal

A rich, thick stew of tender beef tripe simmered in a creamy peanut and potato sauce tinted with achiote — an Ecuadorian classic that converts even tripe skeptics.

Nutrition & Info

Protein 32.0g

Carbs 38.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ peanuts

Equipment Needed

pressure cooker or large pot blender

Presentation Guide

Vessel: deep plate

Garnishes: cilantro, lime wedge

Accompaniments: white rice, avocado, curtido

Ingredients

1kg beef tripe, cleaned and cut into strips
500g potatoes, cubed
1 cup roasted peanuts, ground
1 onion, diced
4 cloves garlic, minced
2 tomatoes, diced
1 tbsp achiote oil
1 tsp cumin
1 cup milk or coconut milk
Salt, pepper
Cilantro, lime, white rice for serving

Instructions

1
Pressure cook tripe with garlic, salt, and water for 45 min until very tender. (Or simmer 2-3 hours.) Cut into bite-sized strips.
2
Make refrito: sauté onion, garlic in achiote oil. Add tomatoes and cumin. Cook 5 min.
3
Blend ground peanuts with 1 cup broth until smooth. Add to the pot.
4
Add tripe and potatoes. Simmer 20 min until potatoes are tender and sauce thickens.
5
Stir in milk. Adjust seasoning with salt, pepper, and lime juice.
6
Serve over white rice, garnished with cilantro.

💡

Did You Know?

Guatita is so popular in Ecuador that it is served in fine restaurants and street stalls alike — no Ecuadorian considers tripe a "lesser" cut of meat.

Chef's Notes

Equipment Tips

pressure cooker or large pot
blender

Garnishing

cilantro, lime wedge

Accompaniments

white rice, avocado, curtido

The Story Behind Guatita

Guatita reflects the resourceful mestizo cooking tradition of transforming inexpensive cuts into luxurious dishes. The peanut sauce is a pre-Columbian technique that the Spanish encountered and adopted. The combination of tripe with peanut sauce exists nowhere else in Latin America and is considered uniquely Ecuadorian.

🕐 Traditionally enjoyed lunch 📜 Origins: Colonial mestizo tradition

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