Guatita
“Tender beef tripe simmered until soft, then stewed with diced potatoes in a creamy peanut sauce tinted with achiote. A beloved coastal comfort dish from Guayaquil, served over rice with avocado and pickled onions.”
Where it comes from
A traditional dish of Ecuador's coast, especially Guayaquil, whose name comes from the Quichua-influenced Spanish guata meaning belly; popularly eaten on weekends and prized as a hangover cure (TasteAtlas: Guatita).
On the plate
The tripe turns silky and yielding after its long simmer, soaking up a nutty, lightly spiced peanut gravy that clings to soft potato. It is warm, savory and deeply comforting, with the pickled onions cutting the richness in sharp, tangy bites.
How it works
Long, gentle simmering breaks down the collagen-rich tripe until silky and removes its strong aroma. Ground peanuts emulsify with milk and the refrito fat to build a thick, velvety sauce that coats every piece.
Variations
some thicken with breadcrumbs or peanut butter, others add carrots, spice level varies, occasionally made with pork stomach
On the Palate
Ingredients
Serves 6
How it's made
7 steps · Show ↓40 min active · 120 min waiting
How it's made
7 steps · Show ↓- 1120 min
Cover the tripe with water, add cilantro, garlic, salt and cumin, and simmer about two hours until tender.
- 210 min
Drain the tripe and cut it into small, even bite-size pieces.
- 312 min
Make a refrito by sauteing onion, garlic, tomato, cumin and achiote until soft.
- 45 min
Blend peanut butter or ground peanuts with milk into a smooth sauce.
- 55 min
Stir the peanut sauce into the refrito and add diced potatoes.
- 630 min
Add the tripe and a little broth, then simmer until the potatoes are tender and the sauce thickens.
- 78 min
Finish with chopped cilantro and serve over white rice with avocado and pickled onions.
