🧂 Ingredients
- 1 kg Beef tripe(cleaned and cut into bite-sized pieces)
- 500 g Potatoes(peeled and diced)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Cumin
- 1 tsp Achiote powder (annatto)
- 1/2 cup Peanut butter(unsweetened, creamy)
- 1 cup Milk
- 1/2 cup Cilantro(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 2 tbsp Oil
👨🍳 Instructions
- 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
In a large pot, heat oil over medium heat. Sauté the chopped onion until softened, about 5-7 minutes.
- 3
Add minced garlic, cumin, and achiote powder. Cook for another minute until fragrant.
- 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.
💡 Tip: Ensure potatoes are submerged for even cooking. - 5
Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 20-25 minutes.
- 6
In a separate bowl, whisk together the peanut butter and milk until smooth. Gradually stir this mixture into the pot.
💡 Tip: This will thicken the stew and add a creamy texture. - 7
Continue to simmer, stirring occasionally, until the stew has thickened to your desired consistency, about 10-15 minutes.
- 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.
💡 Tip: Adjust seasoning carefully as tripe can retain salt.
💡 Pro Tips
- ✓Ensure the tripe is thoroughly cleaned before cooking.
- ✓The quality of peanut butter significantly impacts the flavor; use unsweetened.
- ✓If the stew is too thick, add a little more milk or reserved cooking liquid.
🔄 Variations
- Some recipes include a finely chopped tomato in the initial sauté.
- A touch of ají amarillo paste can add a mild heat and color.