Ingredients with Measurements:
- 1 pound beef tripe, cleaned and cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon cumin
- 1 tablespoon achiote powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups water
- 2 cups milk
- 1 cup peanuts
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 1 cup fresh spinach
- 1 jalapeño pepper, seeded and chopped
- 1 cup queso fresco, crumbled
- 1 avocado, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Blender
- Large pot
Step-by-step instructions:
1. In a large pot, combine the beef tripe, onion, garlic, cumin, achiote powder, salt, black pepper, and water. Bring to a boil, then reduce heat and simmer for 2 hours or until the tripe is tender.
2. In a blender, combine the milk, peanuts, cilantro, parsley, spinach, and jalapeño pepper. Blend until smooth.
3. Add the peanut mixture to the pot with the tripe. Simmer for another 30 minutes.
4. Serve hot, topped with crumbled queso fresco, sliced avocado, and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Beef tripe can be substituted with chicken or pork tripe.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add potatoes or corn to the pot for a heartier meal.
- Use different types of peppers for a spicier or milder dish.
- Add a can of hominy for a different texture.
Tips and tricks:
- Make sure to clean the tripe thoroughly before cooking.
- If the sauce is too thick, add more milk or water to thin it out.
- Serve with rice or bread to soak up the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with the toppings arranged on top.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Rice
- Bread
- Beer
Suggested side dishes:
- Fried plantains
- Black beans
- Salad
Troubleshooting advice:
- If the tripe is tough, simmer for longer until tender.
- If the sauce is too thin, simmer for longer to reduce.
Food safety advice:
- Make sure to clean the tripe thoroughly before cooking.
- Store leftovers in the refrigerator promptly.
Food history:
Guatitas en Salsa Verde is a traditional Ecuadorian dish made with beef tripe and a peanut and herb sauce.
Flavor profiles:
- Savory
- Nutty
- Spicy
Serving suggestions:
Serve hot as a main dish.
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Region: Mexican