👨‍🍳 作り方

1. 1

   Boil the tripe in water with salt and pepper until tender, about 1.5 to 2 hours. Drain and set aside. Reserve some of the cooking liquid.

2. 2

   In a large pot, heat oil over medium heat. Sauté the chopped onion until softened, about 5-7 minutes.

3. 3

   Add minced garlic, cumin, and achiote powder. Cook for another minute until fragrant.

4. 4

   Add the diced potatoes and the cooked tripe to the pot. Pour in enough reserved tripe cooking liquid (or water) to cover the ingredients.

   💡 プロのコツ: Ensure potatoes are submerged for even cooking.
5. 5

   Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 20-25 minutes.

6. 6

   In a separate bowl, whisk together the peanut butter and milk until smooth. Gradually stir this mixture into the pot.

   💡 プロのコツ: This will thicken the stew and add a creamy texture.
7. 7

   Continue to simmer, stirring occasionally, until the stew has thickened to your desired consistency, about 10-15 minutes.

8. 8

   Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro. Traditionally served with white rice, avocado slices, and pickled red onions.

   💡 プロのコツ: Adjust seasoning carefully as tripe can retain salt.