Tripe with potatoes and peanuts, delicacy of the culinary tradition of Ecuador. Unmistakable smells and flavors thanks to the use of spices which, in this preparation, are the protagonists!
In a large saucepan, fry the garlic and the mixture for sauté with a little olive oil, until the onion becomes transparent.
Add the tripe and let it brown over a high flame for a few minutes. We add salt.
We add the tomato paste, the pepper, the spices (cumin, paprika and oregano) and water (500 ml).
We leave on medium heat for 15 minutes.
In the meantime we take care of the peanuts:
whisk the peanuts with a little water to obtain a uniform cream.
After 15 minutes, add the tripe to the potatoes cut into chunks and the peanut cream.
We leave it on the fire until the potatoes are cooked. Turn off the heat and sprinkle with chopped parsley.
Tripe Ready! Enjoy your meal!
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