Guatita is a traditional Ecuadorian dish, particularly popular in the coastal region of Guayaquil.
It is a stew based on mondongo (also called guatita), which is beef stomach – also known as tripe – cooked in a creamy peanut and potato sauce, enriched with local spices and flavors and served with rice, onions, and avocado.
It is considered an effective remedy against a hangover and is often consumed on weekends.
The name “guatita” comes from the Spanish “guata,” meaning “belly,” so the dish can be translated as “little belly.”
Other tripe recipes on the blog:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: South American
- Seasonality: All seasons
Ingredients
- 2.2 lbs beef tripe
- 2 tbsps butter
- 2 tsps achiote
- 1 onion
- 1 bell pepper
- 2 tomatoes
- 4 cloves garlic (crushed)
- to taste cumin
- to taste oregano
- 3.5 oz peanut butter
- 2 cups milk (or broth)
- 2 cups beef broth
- 4 potatoes
Steps
In a pan, melt the butter and add the achiote, oregano, onions, bell pepper, tomato, cumin, and garlic. Cook over medium heat for about 5 minutes, until the onions become translucent.
In a blender, mix the peanut butter with ½ cup of milk until smooth. Add the previously prepared sauté and the remaining milk, then blend until you obtain a creamy sauce.
In a large pot, combine the peanut sauce, 2 cups of broth, the potatoes, and the chopped mondongo. Bring to a boil, then reduce the heat and simmer (about 25 minutes) until the potatoes are tender and the sauce slightly thickens.
Serve the hot guatita accompanied by white rice, pickled onions, slices of avocado and tomato, ají criollo, and/or fried ripe plantain.
FAQ (Frequently Asked Questions)
Can you use pre-cooked Italian tripe?
Yes, exactly!
Ecuadorian guatita is traditionally made with beef tripe (mondongo), which is the cow’s stomach, usually pre-cooked and well-cleaned. It’s the main ingredient of the dish and characterizes its flavor and texture.
If you use Italian beef tripe, make sure it’s already boiled and cleaned (very often in butcher shops or supermarkets, it’s ready to use). If raw, proceed with a double boiling and scrubbing with lemon and vinegar, as they do in Ecuador.
Cleaning the mondongo:
Cover the mondongo with water, add salt and half of the lemon juice. Let it sit for 10 minutes, then rinse well. Repeat the process a second time to ensure thorough cleaning.
Cooking the mondongo:
In a large pot, place the cleaned mondongo with 10 cups of water, cilantro branches, garlic, cumin, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 2 hours, until the mondongo becomes tender.
