Ecuadorian Guatita
Ingredients
- 2 lbs tripe|mondongo or librillo
- 4 spoons peanut butter (or roasted peanuts grounded)
- 1 lb potatoes
- 3 spoons achiote (annato seeds + oil)
- 1 small pealed tomato without seeds (Osterized <ref>chopped finely using a food processor</ref>)
- 1 medium red onion (finely chopped)
- 1 small green bell pepper|green pepper (finely chopped)
- 3 garlic cloves (Osterized)
- ½ tsp oregano
- salt
- pepper
- cumin|comino
- culantro (a herb similar to parsley)
- ajinomoto (monosodium glutamate)
- Clean the cow stomach with water and flour, leave it soaking for a while in water with lemon and clean it again 3 times.
- After the last cleaning with lemon flush it with water.
- Boil it in water with salt and throw away that 1st water.
- Boil it again with 5 cups water, achiote, ajinomoto, salt culantro and cumin|comino, when it's cooked separate the stomach from the soup and filter the soup.
- Cut the guata (stomach) in 4 squared cm (2 x 2 cm) or 1 squared inch (1"x1") pieces.
- In a pot make the refrito with the onion, tomato, garlic, green bell pepper|green pepper, achiote, oil, salt, cumin|comino, pepper oregano and ajinomoto.
- Once the refrito is ready put the pieces of guatita in it and let them fry a little.
- Osterize the peanut butter with 3 cups of soup and add it to the guatita let it boil a while.
- When the guatita is almost ready add the potatoes cuted in small squares.
- Let boil until the potatoes are cooked and the peanut thickens, if it thickens to much add a little more soup.
- This is a main dish, not a soup, so the sauce must be thick.
This article uses material from the "Ecuadorian Guatita" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
