Guatita | KWA

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken is leaner, while pork is more affordable.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free, while peanut butter is widely available.

Clean the beef tripe thoroughly with lime juice to remove bacteria and dirt.

Cut the tripe into smaller pieces for easier cooking.

Place the tripe pieces in a pot and cover with water, adding parsley and cilantro for flavor.

Season with salt and dried oregano; cover and cook for 1.5 to 2 hours until tender.

While the tripe cooks, wash and peel the potatoes, then cut them into small cubes.

Prepare rice in a separate pot, adding vegetable oil and toasting it for about 20 minutes until golden.

After 2 hours, remove the tripe from the pot and let it cool before cutting it into smaller cubes.

Prepare the refrito by heating vegetable oil in a pot, then adding achiote, diced onion, and garlic; sauté until translucent.

Season the refrito with salt, black pepper, cumin, and oregano, cooking over medium heat.

Add a bit of the broth from the tripe to dissolve the peanut sauce, mixing well to create a sauce.

Return the tripe pieces to the pot with the sauce, adding the cubed potatoes to thicken the sauce.

Simmer for about 15 minutes until the potatoes are cooked and the sauce thickens.

Taste and adjust seasoning with salt and pepper as needed.

Finish with chopped cilantro and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens