Ecuadorian tripe stew (guatita) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Ecuador Servings: Serves 4
Ecuador Servings: Serves 4Guatita is a beloved Ecuadorian stew renowned for its comforting and hearty attributes, with its roots deeply embedded in the culinary traditions of Ecuador. It’s named after its central ingredient, tripe, which is marinated and slow-cooked with potatoes and a peanut sauce that adds a rich and nutty flavor to the dish. Guatita reflects the resourceful cooking that is often seen in Ecuadorian cuisine, where every part of an animal is utilized to create rich and fulfilling meals.
Ingredients
- beef tripe – 2 lbs / 900 g
- lime juice – 1/2 cup / 120 ml
- salt – 1 tbsp / 18 g
- onion – 1 large, finely chopped
- garlic – 4 cloves, minced
- ground cumin – 1 tsp / 4 g
- ground achiote – 1/2 tsp / 1 g
- potatoes – 2 large, peeled and diced
- peanut butter – 1/2 cup / 130 g
- milk – 1 cup / 240 ml
- vegetable oil – 2 tbsp / 30 ml
- fresh cilantro – 1/4 cup, chopped
Instructions
- Clean the tripe thoroughly, then cut it into bite-sized pieces.
- Marinate the tripe in lime juice and salt for 30 minutes.
- Rinse the tripe and place it in a large pot. Cover with water and bring to a boil. Simmer until tender, about 1.5-2 hours.
- In a separate pan, heat the oil and sauté the onion and garlic until soft.
- Add cumin and achiote to the onion mixture and sauté for an additional minute.
- Add the tripe, potatoes, and peanut butter to the pot. Mix well.
- Pour in the milk and let it simmer on low heat until the potatoes are cooked through and the sauce thickens, about 20 minutes.
- Garnish with fresh cilantro before serving.
Substitutions
- peanut butter -> sunflower seed butter
- achiote -> paprika
- milk -> coconut milk
Enhancements in the Next Evolution
- Use fresh peanuts, roasted and ground, for an authentic, richer peanut flavor.
- Add a touch of spice by including a minced jalapeño pepper during the onion sauté.
- Consider using chicken stock instead of water for added depth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
