Guatita — Print Recipe — The Culinary Codex

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.

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.