Guatita Ecuatoriana

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken is leaner, while pork is more affordable.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is often cheaper.

Chop the tripe into stripes and then squares of 2 to 4 centimeters.

In a bowl, add some flour to rub the tripe, wash it well, rinse it, and repeat this process 2 or 3 times.

Wash the tripe with lemon, using around 5 lemons for each wash, totaling 10 lemons, squeezing the juice and rubbing it on the tripe.

Add the cleaned tripe to a big pot with water on high heat and cook for around 30 minutes until it starts getting tender.

While the tripe is cooking, dice the red onion, tomato, garlic, green bell pepper, and finely chop the green onions and cilantro for the guatita and peanut sauce 'refrito'.

Chop the potatoes into cubes of around 1 centimeter and soak them in water to prevent oxidation.

Blend the peanut paste with 1 cup of milk until nicely blended, then add it to the pan where the refrito is cooking.

In another pot, add a dash of vegetable oil and annatto paste to make the refrito for the guatita, warming the oil a little before adding the chopped vegetables.

Add salt, black pepper, cumin, and finely chopped cilantro to the pot with the vegetables.

Add the chopped cooked tripe to the pot along with some cilantro stems for flavor.

Add some water and let cook on high heat for around 30 minutes.

After 30 minutes, add the potatoes and peanut sauce, mixing well and letting it boil until the potatoes are cooked, around 15 minutes.

Plate the guatita, serving it with white rice, fried ripe plantains, and avocado as desired.

Optionally, squeeze some lime juice or serve with Ají casero.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens