In The Kitchen With: Myrian Garcia - Guatita

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast offers a leaner option, while pork belly is often less expensive.

peanut butter

🥗Healthier: sunflower seed butter

💰Cheaper: soy nut butter

Sunflower seed butter is nut-free and offers similar creaminess.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and suitable for dietary restrictions.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is often more economical.

Go to the market to buy ingredients for guatita.

Select and purchase cow stomach (mondongo) from the butcher.

Buy potatoes, green peppers, red onion, and herbs, including cilantro and parsley.

Clean the mondongo thoroughly; rinse and scrub with limes and hot water with fresh oregano.

Cut the mondongo into large pieces after cleaning.

Prepare a pot with water and add the cleaned mondongo, covering with enough water to boil for two hours.

Once boiling, add cumin, dried oregano, and salt to the pot.

Prepare the herbs and vegetables for frying, including chopping the red onion and crushing garlic.

Heat sunflower oil in a pan and add the chopped onion and garlic; sauté until the onion is translucent.

Add cumin to the oil while frying the vegetables.

Once the vegetables are half fried, prepare the potatoes by cutting them into pieces.

Mix in the peanut paste with the fried vegetables to create a peanut soup base.

After two hours, check the mondongo for tenderness and cut it into soup-sized pieces.

Strain the herbs from the mondongo broth and add the mondongo and potatoes back into the pot.

Gradually mix in the peanut paste until smooth, adding more broth as needed to achieve the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens