Ingredients:
1kg beef tripe, washed and cleaned
Juice of 1 lemon
2.5l water
5 sprigs of coriander
4 garlic cloves, crushed
1 tsp ground cumin
120ml of peanut butter
500ml milk
3 tbsp butter
150g red onion, diced
300g white onion, diced (about 1 whole white onion)
½ red bell pepper diced
1 tomato blanched, peeled, de-seeded and diced
4 garlic cloves, minced
2 tsp achiote or annatto powder
1 tsp ground cumin
1 tsp oregano
4 medium-sized potatoes, peeled and finely diced
Salt and freshly-ground black Pepper, to taste
Recommended side dishes:
White rice
Pickled red onions
Tomato and avocado slices
Aji hot sauce
Fried ripe plantains
Lime wedges
Method:
Clean and Prepare the Tripe: Place the tripe in a large bowl, cover with the juice from half the lemon, water, and a generous sprinkle of salt. Let it marinate for 10 minutes. Drain, repeat the process once more, then rinse the tripe thoroughly.
In a large stockpot, add the cleaned tripe, 2l of water, coriander sprigs, crushed garlic, 1 tsp cumin, and a generous pinch of salt. Bring to a boil, then reduce the heat and simmer until the tripe is tender (about 2 hours).
Drain the tripe, reserving 500ml of the cooking stock. Dice the tripe into small pieces.
Prepare the Peanut Sauce: In a small bowl, mix the peanut butter with 120ml of milk until smooth and pourable. Set aside.
Make the Refrito (Flavour Base): In a large frying pan, melt the butter over medium heat. Add the diced red and white onions, bell pepper, tomato, minced garlic, achiote powder, 1 tsp cumin, oregano, and a pinch of salt. Cook, stirring frequently, until the onions are soft and translucent, (about 5 minutes).
In a blender, combine the cooked refrito, the remaining 375ml of milk, and the peanut butter mixture. Blend until completely smooth.
Assemble the Stew: In a large stockpot, combine the blended sauce, reserved 500ml of tripe stock, diced potatoes, and diced tripe. Bring to a boil, then reduce the heat and simmer until the potatoes are tender and the sauce thickens (about 25 minutes). Lightly mash some of the potatoes in the pot to help thicken the sauce further. Taste and adjust the salt and pepper as needed.
Serve hot with white rice. Garnish each plate with onion curtido, tomato slices, avocado slices, and a good hot sauce.
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