Basically, it is a beef tripe stew seasoned with potatoes and peanut sauce. Historical records of this culinary tradition date back to the time of the Spanish conquest, as the Spaniards used to prepare dishes with beef tripe since the 16th century. The Europeans brought the dish to Ecuador in the late 19th century, and the Ecuadorians added their own ingredients, making it a very popular dish since 1930.
Guatita is also part of La Bandera, an Ecuadorian dish that combines different dishes in one tray. For this occasion, we will give our guatita a special and unique touch by adding a cube of Ranchero chicken broth to enhance its flavor.
Ingredients: 1 pound of clean and cooked beef tripe, chopped garlic, peanut paste, milk, red onion, white onion, bell pepper, tomato, potatoes, salt, and pepper.
Recetas de Ecuador (s,f)