Guatita - Ecuadorian Beef Tripe Stew with Potatoes and Peanut Sauce

I’m from Mayagüez, and my curiosity led me to the kitchen, where I enjoy experimenting with different foods. I studied Culinary Arts at NUC University and trained across all areas of the kitchen during my internship in Tennessee. Making Guatita was a new and exciting challenge, helping me grow as I pursue my dream of opening my own restaurant.

I am 20 years old, and I’m from a small country with a big heart. I study Pedagogy of National and Foreign Languages. My dream is to open a language institute to help more people in my country learn new languages. For this cookbook, I chose Guatita—my favorite regional dish that brings me joy and reminds me of home.

INGREDIENTS

FOR THE TRIPE
3 cups tripe, cleaned and diced
2 branches green onion, chopped
2 branches celery, chopped
1 lime
Salt to taste
10 cups water (for boiling)
2 cloves garlic
1 teaspoon cumin

FOR THE SAUCE
2 tablespoons achiote oil
½ red onion, diced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
¼ cup peanuts (or peanut butter), blended into paste
1 cup whole milk
2 beef bouillon cubes
3 cups potatoes, peeled and diced

INSTRUCTIONS

1. PREPARE THE TRIPE
Cover the tripe with lime juice, water, and salt. Let it sit for 10 minutes, rinse, and repeat. Dice the tripe. Boil it in a large pot with water, celery, green onions, garlic, salt, and cumin for about 2 hours until tender. Reserve 2 cups of the broth.

2. PREPARE THE PEANUT SAUCE
Mix the peanut paste with ½ cup of milk to soften. In a separate pan, sauté onion, garlic, green onions, and celery in achiote oil. Add cumin, oregano, and peanut paste, cooking until fragrant..

3. COMBINE AND COOK
Blend the sautéed mixture with remaining milk and reserved broth to create a smooth sauce. Return to the pot, add diced tripe and potatoes, and simmer for 25 minutes or until the potatoes are tender. Lightly mash some potatoes to thicken the sauce. Season with salt to taste.

4. SERVE
Garnish with hard-boiled eggs if desired. Serve chilled.