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Loading...A traditional comfort dish from the highlands of Quito, this slow-simmered tripe stew is enriched with a savory peanut and tomato sauce, achiote, and tender potato cubes. It's always served with white rice, ripe avocado, and hot ají salsa to balance the dish's deep, earthy richness.
Prep Time20 mins
Cook Time180 mins
Total Time200 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 28 gFat
- 6 gSaturated Fat
- 78 gCarbs
- 8 gFiber
- 6 gSugar
- 38 gProtein
- 780 mgSodium
- 950 mgPotassium
- 120 mgCalcium
- 5.5 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the tripe
- 2 lbs beef honeycomb tripe, trimmed and rinsed
- 1/2 white onion, peeled and quartered
- 4 garlic cloves, smashed
- 1 tsp whole black peppercorns
- 2 tsp kosher salt
For the peanut sauce (salsa de maní)
- 3/4 cup unsalted roasted peanuts, plus 2 tbsp for garnish
- 2 tbsp achiote oil (or olive oil mixed with 1 tsp ground annatto)
- 1 large white onion, finely chopped
- 4 garlic cloves, minced
- 2 Roma tomatoes, finely chopped
- 1 1/2 tsp ground cumin
- 1/2 cup beef broth, plus more as needed
For finishing the stew
- 2 medium russet potatoes (about 12 oz), peeled and cut into 3/4-inch cubes
- 1 cup warm refried beans, optional but traditional
- 1/3 cup chopped fresh cilantro
- 2 tsp kosher salt, plus more to taste
- Freshly ground black pepper to taste
For serving
- 6 cups hot cooked white rice
- 1 large ripe avocado, sliced
- 1/2 cup ají salsa or finely chopped fresh chili-lime salsa
- 4 lime wedges
Directions
- Place the cleaned tripe in a large pot, cover with 10 cups cold water, add the quartered onion, smashed garlic, peppercorns, and salt, then bring to a boil. Reduce the heat and simmer gently for 90 to 120 minutes, skimming any foam, until the tripe is fork-tender. Drain, reserving 3 cups of the tripe broth, and slice the tripe into bite-sized strips.
- While the tripe cooks, prepare the peanut sauce: blend the 3/4 cup peanuts with 1/2 cup of the warm broth until smooth and creamy, then set aside. Heat the achiote oil in a large Dutch oven over medium heat, add the chopped onion and cook until softened, about 6 minutes. Add the garlic and cook for 1 minute until fragrant.
- Stir the tomatoes and cumin into the Dutch oven and cook for 8 minutes, until the mixture is thick and the tomatoes have broken down.
- Pour in the blended peanut mixture along with 2 1/2 cups of the reserved tripe broth and bring to a gentle simmer. Stir frequently for about 5 minutes to cook off the raw peanut flavor.
- Add the sliced tripe and potato cubes to the sauce, cover, and simmer for 25 to 30 minutes, until the potatoes are fork-tender and the stew has thickened slightly. If it thickens too much, loosen with a splash of warm broth.
- Fold in the refried beans (if using), chopped cilantro, and adjust salt and pepper. Simmer uncovered for 5 minutes more so the flavors meld.
- Divide the hot rice among shallow bowls, ladle the tripe and peanut stew beside or over the rice, and garnish with a sprinkle of crushed peanuts.
- Serve immediately with sliced avocado, ají salsa, and lime wedges on the side.
Cook’s Notes
- Pre-cleaning tripe is essential: scrub both sides with lime juice and salt, then rinse thoroughly under cold water before the initial simmer.
- For a creamier sauce, soak the peanuts in hot water for 10 minutes before blending—they'll yield a much silkier salsa de maní.
- If achiote oil isn't available, dissolve 1 teaspoon achiote paste in 2 tablespoons hot olive oil as an easy substitute.
- Always cook the peanut sauce briefly before adding the tripe to mellow the raw nuttiness and deepen the flavor.
- Serve the stew within 30 minutes of finishing for the best texture—leftovers thicken as the peanut sauce cools.
