Guatita

Step by stepInstructions

1. Rinse the tripe well, place it in a pot with salted water, and simmer for 1 1/2 to 2 hours until tender (or pressure-cook for 45 minutes); drain, cool, and slice into bite-size strips.
2. Blend the peanuts with the milk until smooth and set aside.
3. Heat the achiote oil in a large pot over medium heat and cook the onion for 5 minutes, then add the garlic and cumin for 1 minute.
4. Add the tomatoes and cook for 5 minutes until they soften into a sauce.
5. Stir in the peanut-milk mixture and 3 cups of broth, and simmer for 5 minutes until slightly thickened.
6. Add the tripe, potatoes, and salt, and simmer for 20 to 25 minutes until the potatoes are tender and the sauce is creamy, adding broth if it gets too thick.
7. Serve over white rice with avocado slices and lime wedges.