Trucos secretos para una guatita perfecta que nadie te cuenta

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.

Wash the beef tripe with lemon, vinegar, and salt, then let it sit in milk with garlic paste for 2-4 hours.

Rinse the tripe well after soaking.

Add 3.5 liters of water to the pressure cooker and add the tripe.

Add green onion, 3 cloves of garlic, a small sprig of celery, and a handful of cilantro to the pot.

Cover and cook for 45 minutes or until tender, releasing pressure before opening the pot.

Peel and finely chop 8 garlic cloves, 2 medium pearl onions, 1 red onion, 1 yellow pepper, half a chili, half a green pepper, and 2 long onions.

In a frying pan, melt 3 tablespoons of butter and add achiote.

Add the chopped ingredients to the pan and sauté until softened and aromatic.

Remove the sautéed mixture from heat and reserve it.

Wash quail eggs under running water and prepare to boil them later.

After cooking the tripe, strain it and reserve the broth.

Blend the reserved sautéed mixture with 2 tablespoons of peanut paste, 0.5 liters of milk, and the cooked onion and garlic from the broth.

Add the blended sauce to the reserved broth and mix well.

Add peeled and cubed potatoes to the mixture and bring to a boil.

Chop the cooked tripe into small, uniform pieces.

Integrate the chopped tripe into the sauce and let it cook on low heat for about 20 minutes, stirring occasionally.

Add 1 teaspoon of dried basil, 0.5 teaspoon of curry, and 0.5 teaspoon of ground black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens