Can I make Guatita ahead of time?
Yes, Guatita often tastes even better the next day as the flavors meld. Prepare it a day in advance and reheat gently.
LUNCH
Ecuadorian Guatita (Tripe Stew) with Peanut Sauce and Rice
Guatita is a beloved Ecuadorian comfort food, a hearty tripe stew simmered in a rich, flavorful peanut sauce. Served traditionally with fluffy white rice and avocado, it's a unique and satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Rinse the tripe thoroughly under cold water. In a large pot, cover the tripe with water, add 1 teaspoon of salt, and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 hours, or until the tripe is tender. Drain and set aside.
02
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and diced red bell pepper, cooking for another 5 minutes until fragrant.
03
Stir in the remaining 2 teaspoons of salt and the cumin powder. Add the cooked tripe to the pot and stir to combine with the aromatics.
04
In a separate bowl, whisk together the peanut butter and milk until smooth. Pour this mixture into the pot with the tripe. Add the diced potatoes and stir well.
05
Bring the stew to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Cook for 30-40 minutes, or until the potatoes are tender and the sauce has thickened to your desired consistency.
06
Taste and adjust seasoning if necessary. Serve the Ecuadorian Guatita hot, alongside fluffy white rice and garnished with fresh avocado slices.
About This Recipe
Guatita is a beloved Ecuadorian comfort food, a hearty tripe stew simmered in a rich, flavorful peanut sauce. Served traditionally with fluffy white rice and avocado, it's a unique and satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of achiote powder to the oil when sautéing the aromatics. If the sauce becomes too thick, add a little more milk or water until it reaches your preferred consistency. Ensure the tripe is very tender before adding the peanut sauce for the best texture.
Easy Substitutions
If beef tripe is not available or preferred, you can substitute it with beef stew meat, though the cooking time will vary. For a vegetarian version, use firm tofu or hearty mushrooms instead of tripe and vegetable broth instead of milk. Almond butter can be used in place of peanut butter for a different flavor profile.
Storage & Reheating
Store leftover Guatita in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water if the sauce has thickened too much.
Serving Suggestions
Serve with a side of curtido (pickled cabbage and onion) for a tangy contrast. A sprinkle of fresh cilantro or chopped green onions adds a nice fresh touch. A fried egg on top is a popular addition in Ecuador. Pair with a simple green salad dressed with a light vinaigrette.
Common Mistakes
Not cooking the tripe long enough, resulting in a chewy texture. To avoid this, simmer until it's very tender, which can take up to 2.5 hours. Not stirring the peanut sauce frequently enough, which can cause it to stick to the bottom of the pot and burn. Over-salting the dish; remember that the tripe is often boiled with salt, so adjust seasoning carefully at the end. Using sweetened peanut butter, which can make the stew overly sweet and detract from the savory profile.
Frequently Asked Questions
What kind of tripe should I use?
Honeycomb tripe is commonly used for its texture, but any cleaned beef tripe will work. Ensure it's thoroughly cleaned.
Is Guatita spicy?
Traditional Guatita is not typically spicy, but you can add a pinch of aji (Ecuadorian chili paste) or a dash of your favorite hot sauce if you prefer some heat.
MORE TO KNOW
Cleaning tripe properly is crucial for a delicious Guatita. If using fresh tripe, ensure it's thoroughly scrubbed and rinsed multiple times. Some recipes call for boiling it with a splash of vinegar or lemon juice to further neutralize any strong odors. The long simmering time for the tripe is essential for achieving a tender, melt-in-your-mouth texture, so don't rush this step. The peanut sauce is what truly defines Guatita, providing a creamy, savory, and slightly sweet depth that balances the richness of the tripe.
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