Guatita (Ecuadorian Tripe Stew)

Have you ever tried Guatita? It’s a comforting, savory tripe stew that's a staple in Ecuadorian cuisine. I'll guide you step-by-step through my family's recipe, ensuring you get that perfect, rich flavor every time.

Yield: 6–8 servings
Prep Time: 30 minutes (plus 20 minutes cleaning tripe)
Cook Time: 2 hours 45 minutes
Total Time: About 3 hours 15 minutes
Special Equipment: Large stockpot, blender, skillet

Ingredients

• 2 lbs beef tripe, washed and cleaned

• Juice of 1 lemon

• 10 cups water

• 5 cilantro sprigs

• 4 garlic cloves crushed

• 1 tsp ground cumin

• ½ cup of peanut butter

• 2 cups milk

• 3 tbs butter

• 1 cup diced red onion

• 2 cups diced white onion about 1 whole white onion

• ½ bell pepper diced

• 1 tomato peeled, seeded and diced

• 4 garlic cloves minced

• 2 tsp achiote or annatto powder

• 1 tsp ground cumin

• 1 tsp oregano

• 4 medium sized potatoes, peeled and diced into small squares

• Salt/Pepper

• Recommended side dishes:

• White rice

• Pickled red onions

• Tomato and avocado slices

• Aji hot sauce

• Fried ripe plantains

• Lime wedges

Directions

1. Clean and Prep the Tripe: Place the tripe in a large bowl, cover with the juice from half the lemon, water, and a generous sprinkle of salt. Let rest for 10 minutes. Drain, repeat the process once more, then rinse the tripe thoroughly.

2. Cook the Tripe: In a large stockpot, add the cleaned tripe, 10 cups of water, cilantro sprigs, crushed garlic, 1 tsp cumin, and a generous pinch of salt. Bring to a boil, then reduce the heat and simmer until the tripe is tender, about 2 hours.
   Drain the tripe, reserving 2 cups of the cooking broth. Dice the tripe into small pieces.

3. Prepare the Peanut Sauce: In a small bowl, mix the peanut butter with ½ cup of milk until smooth and pourable. Set aside.

4. Make the Refrito (Flavor Base): In a large skillet, melt the butter over medium heat. Add the diced red and white onions, bell pepper, tomato, minced garlic, achiote powder, 1 tsp cumin, oregano, and a pinch of salt. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.

5. Blend the Sauce: In a blender, combine the cooked refrito, the remaining 1½ cups milk, and the peanut butter mixture. Blend until completely smooth.

6. Build the Stew: In a large stockpot, combine the blended sauce, reserved 2 cups of tripe broth, diced potatoes, and diced tripe. Bring to a boil, then reduce the heat and simmer until the potatoes are tender and the sauce thickens, about 25 minutes. Lightly mash some of the potatoes in the pot to help thicken the sauce further. Taste and adjust salt and pepper as needed.

7. Serve: Serve hot with white rice. Garnish each plate with onion curtido, tomato slices, avocado slices, and a good hot sauce.