Guatita Ecuatoriana


(Adapted from Michelle O. Fried's book Comidas del Ecuador)
For the beef tripe:

  • 1 1/2 lbs beef tripe
  • 6-8 cups water
  • A few sprigs of cilantro
  • 2 scallions
  • 1/4 green pepper
  • 2 bay leaves
  • 5 whole cloves
  • salt
  • pepper

For the sauce:

  • 2 tbsp oil
  • Achiote or annato powder
  • 1 cup red onions, diced
  • 1 cup yellow onions, diced
  • 1 cup green pepper, diced
  • 2 garlic cloves, chopped
  • 1/2 cup of beef tripe stock
  • 1 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • salt
  • 2 cups of beef tripe stock
  • 1/2 cup peanuts, toasted and ground
  • 1 cup milk or 1/2 cup light cream
  • 2 lbs potatoes, peeled and diced
  • 1 avocado, sliced
  • Pickled onions (encurtido)
  • Cooked rice

For the beef tripe:

  1. In a stock pot, combine the water and the aromatics and bring to a boil.
  2. Add the beef tripe and reduce the heat to medium. Cook for 1 to 1 1/2 hours in a pressure cooker or 2 to 3 hours using regular methods, or until the tripe is soft.
  3. Remove the tripe from the stock and cube it. Strain and save the stock.
For the sauce:
  1. In a skillet on low heat, sautee the onions, pepper and garlic in the oil. Add the annato powder. Cook until the onions are translucent.
  2. In a blender or food processor, puree the peanuts with the milk or cream. Set aside.
  3. Separately, puree the onion mixture with 1/2 cup of the tripe stock.
  4. Transfer this mixture to a large dutch oven or stock pot. Add the cumin, ground pepper and salt and sautee again for another 5 minutes.
  5. Add the 2 cups of tripe stock, the peanut puree, the beef tripe and the diced potatoes.
  6. Bring to a boil and then lower the heat to low and cook for 20 to 30 minutes, stirring constantly.
  7. The potatoes should dissolve slightly and this should thicken the stew.
  8. Serve warm with cooked rice and sliced avocados. Garnish with pickled onions.

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