Guatita

Shopping list

• 600 g beef tripe — cleaned and cut into 2 cm pieces

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 1 piece red pepper — diced

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• 2 piece tomatoes — finely chopped

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• 1 tsp ground cumin

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• 1 tbsp achiote paste — or use paprika as substitute

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• 80 g smooth peanut butter

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• 300 g floury potatoes — peeled and diced

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• 600 ml beef stock

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• 2 tbsp vegetable oil

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• 1 tsp fine sea salt

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• 0.5 tsp black pepper

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• 2 tbsp fresh coriander — chopped, to serve

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Step by step

1. 1

   Place the tripe pieces in a large pot, cover with cold water and bring to the boil. Simmer for 10 minutes, then drain and rinse well. This removes impurities.

2. 2

   Return the tripe to the pot with 1 litre of fresh water. Bring to the boil, reduce to a gentle simmer, cover and cook for 1 hour 30 minutes until the tripe is tender. Drain and set aside.

3. 3

   Heat the oil in a large, heavy-based pot over medium heat. Add the onion and cook for 5 minutes until softened.

4. 4

   Stir in the garlic, red pepper and tomatoes. Cook for 6– 8 minutes, stirring occasionally, until the vegetables are soft and fragrant.

5. 5

   Add the cumin and achiote paste, stir well for 1 minute.

6. 6

   Add the cooked tripe, diced potatoes and beef stock. Bring to a simmer.

7. 7

   Stir in the peanut butter until fully dissolved into the sauce.

8. 8

   Season with salt and black pepper, then cover and simmer gently for 30– 35 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.

9. 9

   Taste and adjust seasoning if needed.

10. 10

    Serve hot in bowls, garnished with fresh coriander and accompanied by white rice.