The guatita, a national dish in Ecuador, is a hearty stew based on beef tripe. Its meticulous preparation guarantees a delicious and comforting result, perfect for chilly days. The cleaning process of the tripe and the blending of flavors during slow cooking are key to its authentic, tasty flavor. A rich and traditional option to enjoy with family.
In Latin American cuisine, guatitas are prepared with patience and love.
The tripe is cooked slowly until tender, then sliced into strips.
The thick peanut and vegetable sauce combines with the tripe and potatoes, creating a comforting and flavorful dish.
A delight worth trying on a special day.
Guatitas
Ingredients
1 kilogram of Beef tripe
4 Potatoes
2 cups of Milk
20 grams of Butter
1 Red onion
2 White onions
1 Red bell pepper
1 Tomato
1 Lemon
5 Garlic cloves
10 cups of Water
½ cup of Peanut butter
2 Cilantro sprigs
1 pinch of Ground cumin
1 pinch of Ground annatto
1 pinch of Dried oregano
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To begin the recipe, place the tripe in a container with water, salt, and the juice of a lemon, letting it sit for a few minutes before thoroughly washing it. This step is crucial for properly cleaning the viscera.
Step 2 : Next, put the tripe in a large pot with water, cilantro, garlic, cumin, and salt. Bring to a boil, then reduce the heat and cook slowly for about 2 hours until the tripe is tender.
Step 3 : Once cooked, remove the meat and cut it into small strips.
Step 4 : In a preheated skillet, combine the butter with annatto, oregano, the onion, bell pepper, tomato, cumin, and the remaining garlic. Sauté the onions until tender.
Step 5 : Meanwhile, dissolve the peanut butter in milk.
Step 6 : Process this liquid mixture with the sautéed onions until you obtain a thick sauce.
Step 7 : In a large saucepan, combine the blended sauce, the tripe broth, the diced potatoes, and the tripe.
Step 8 : Cook at low heat until the potatoes are soft and the liquid has reduced.
Step 9 : Season with salt and pepper as needed, then serve the guatitas hot in individual cazuelas.
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