Guatita recipe, pure guayaca seasoning

La guatita, one of our tastiest and most popular dishes in the city, a tripe stew in peanut sauce, is a flavorful work of art. Its success, in my opinion, is due to the simplicity of the dish, cooking point, creaminess of the sauce and the perfect combination of a popular product not appreciated by haute cuisine as (in other times) combined with such a noble and appreciated in our culinary culture as peanuts, which cannot be missing in our seasoning.

They are Julian parties and we could not let them pass without presenting one of their most iconic dishes of guayaca cuisine.

guatita

Ingredients:

• 2 pounds tripe
• 1 bundle of mint
• 1 cup of flour
• 5 lemons cut in half
• 8 white onions (6 chopped, 2 chopped)
• 10 garlic cloves
• 2 bay leaves
• 2 pounds potatoes cut into 2×2 cubes
• 1 1/2 cups roasted and shelled peanuts
• Annatto oil
• 1/4 cup chopped cilantro
• Salt
• ground cumin

Garrison:

• Cooked rice
• Avocado or fried ripe

Preparation:

1. Clean the tripe by rubbing it with mint, lemon and flour. Let sit for an hour and then rinse well.
2. In a pot with plenty of water, add two chopped white onions, six cloves of garlic and bay leaf, and cook the mondongo there for approximately two hours or until soft. Then, remove from the broth, cut into cubes and reserve the broth.
3. In a pot, place achiote oil and sauté with chopped white onion, finely chopped garlic and cumin.
4. Add the mondongo and cover with the broth.
5. Add the blended peanuts and potatoes. Cook until the potatoes are tender.
6. Rectify the flavors of salt and cumin, and add fresh cilantro.
7. Serve with rice and fried plantain or avocado.

Note 1: Recipe for 8 servings

Note 2: Cooking time, 2 hours and half