Guatita
Guatita is a staple dish of Ecuador's highland cuisine, where peanuts grown in the region's warm valleys became the defining ingredient of many traditional sauces and stews. The name comes from the Quechua word for beef tripe, and the dish reflects the Andean culinary philosophy of wasting no part of the animal, transforming a humbly regarded cut into a celebratory meal. In Quito, Guatita is often served as a working-day lunch dish in covered markets and small restaurants called 'picanterías', frequently alongside a glass of fresh fruit juice. Every family proudly defends its own peanut sauce recipe, with some adding a little milk for extra creaminess, others preferring a thicker, more rustic texture.
Thick peanut sauce
Finely ground roasted peanuts dissolve into the broth, forming a velvety, slightly sweet sauce that binds the entire stew together.
Long-simmered beef tripe
The tripe simmers for hours with onion and garlic until tender and infused with the broth's flavors.
Diced potatoes
Cubed potatoes cook directly in the sauce, naturally thickening the stew as they begin to break down slightly.
Served with rice and avocado
Traditionally accompanied by steamed white rice, avocado slices, and a sprinkle of freshly chopped parsley.
Ingredients 4 servings
- 1 kg cleaned beef tripe
- 200 g finely ground roasted peanuts
- 1 red onion, chopped
- 1 white onion, chopped
- 4 garlic cloves
- 1 tsp paprika
- 1 tsp cumin
- 3 potatoes, diced
- 1 avocado, sliced for serving
How to make it
- 1The beef tripe is washed thoroughly and boiled in a large pot of water for an hour, then drained, cut into small pieces, and set aside.
- 2The white onion and garlic are sautéed in a pot with oil until translucent and fragrant.
- 3Paprika and cumin are added over the sautéed onion, stirring quickly so the spices don't burn.
- 4The cut tripe goes into the pot along with fresh water to cover, then simmers over low heat until the meat becomes very tender, about an hour.
- 5The finely ground peanuts are mixed with a little warm water, forming a thick paste, which is then poured into the pot with the tripe, thickening the sauce.
- 6The diced potatoes are added to the stew and cooked until soft, some breaking down slightly to further thicken the sauce.
- 7Chopped red onion is scattered on top just before serving, and the stew is plated alongside steamed white rice and fresh avocado slices.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
