Guatita

Ingredients

• 900g beef tripe, cleaned
• 2 lemons, juiced
• 1 tsp ground cumin
• 4 garlic cloves, minced
• 2 bay leaves
• 1/4 cup vegetable oil
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 2 tsp achiote (annatto) powder
• 1/2 cup roasted peanuts, ground, or 1/2 cup natural peanut butter
• 500g potatoes, peeled and cut into chunks
• 1 cup milk
• Salt and pepper
• Chopped cilantro, to serve
• Avocado slices and cooked rice, to serve

Before you cook

• Rinse the tripe several times in water mixed with the juice of one lemon.
• Cut the tripe into bite-size pieces, about 2.5cm.
• Peel the potatoes and cut them into even chunks.
• Finely dice the onion and red bell pepper.
• Mince the garlic.
• Grind the roasted peanuts to a coarse paste if not using peanut butter.

Steps

1. Put the tripe in a large pot and cover with water.
2. Add the remaining lemon juice, half the garlic, the bay leaves and 1 teaspoon salt.
3. Bring to a boil, then reduce to a gentle simmer.
4. Simmer the tripe for 90 minutes, until tender, topping up water as needed.
5. Drain the tripe, discard the bay leaves, and set the tripe aside.
6. Heat the vegetable oil in a large pot over medium heat.
7. Add the onion and bell pepper and cook for 6 minutes, until soft.
8. Stir in the remaining garlic and the achiote powder and cook for 1 minute.
9. Add the ground peanuts or peanut butter and 1 cup of the tripe cooking water.
10. Stir until the sauce is smooth.
11. Add the potatoes and enough water to just cover them.
12. Simmer for 15 minutes, until the potatoes are nearly tender.
13. Add the cooked tripe and the milk.
14. Simmer for another 10 minutes, until the potatoes are fully tender and the sauce has thickened.
15. Season with the cumin, salt and pepper.
16. Ladle into bowls and top with chopped cilantro.
17. Serve with rice and avocado slices on the side.