Ecuadorian Tripe Stew

Ingredients

• Rumba Meats® Beef Honeycomb Tripe (5 pounds)
• 2 garlic cloves
• ½ bunch fresh cilantro sprigs
• 2 green onions, sliced in half
• 1 teaspoon Kosher salt
• 1 tablespoon olive oil
• ½ red onion, chopped
• ½ white onion, chopped
• ½ green bell pepper, chopped
• 3 garlic cloves, chopped
• ½ cup peanut butter, (preferably no-added sugar peanut butter)
• 1 teaspoon achiote paste
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 3 potatoes, peeled, 1-inch diced
• 1 tablespoon chopped cilantro
• Salt and black pepper, to taste
• White rice, as needed
• Diced avocado, as needed

Instructions

Pan Fry Instructions:

1. Rinse beef tripe under cold running water. Using kitchen shears or a knife, cut tripe into small bite-size pieces.
2. In a stockpot, combine tripe, garlic cloves, cilantro sprigs, green onions, and salt. Add water to cover. Bring to a boil, reduce heat and simmer for 2 hours until tripe is tender and reaches an internal temperature of 160°F. Remove tripe and 6 cups cooking stock and set aside.
3. Heat oil in a skillet over medium heat. Add red onion, white onion, bell pepper, and chopped garlic and cook for 5 minutes, stirring frequently. Add 6 cups reserved cooking stock, peanut butter, achiote paste, cumin, and oregano to stockpot and stir over medium-high heat until completely blended and stock is simmering. Add potatoes and reserved cooked tripe. Simmer to 15 minutes until potatoes are tender. Stir in chopped cilantro and season to taste with salt and black pepper.
4. Serve ladled into bowls with scoops of white rice and diced avocado. Serve with tostones and pickled red onions, if desired.

Instant Pot Instructions:

1. Rinse beef tripe under cold running water. Cut tripe into pieces.
2. Combine tripe, garlic, cilantro, green onions, and salt in an instant pot. Add water to cover. Secure lid. Cook on high pressure for 35 minutes with full natural release until tripe is tender and reaches an internal temperature of 160ºF. Remove tripe and 5 cups cooking stock and set aside.
3. Set instant pot on sauté mode. Add onions, bell pepper, and garlic. Cook for 5 minutes. Add stock, peanut butter, achiote paste, cumin, and oregano and stir.
4. Add potatoes and cooked tripe. Close lid and cook on high pressure for 5 minutes. Stir in cilantro. Season to taste. Serve with white rice and avocado.

Slow Cooker Instructions:

1. Rinse beef tripe under cold running water. Cut tripe into pieces.
2. Combine tripe, garlic, cilantro, green onions, and salt in slow cooker. Add water to cover. Cook on low setting for 8 hours until tripe is tender and reaches an internal temperature of 160°F. Remove tripe and 5 cups cooking stock and set aside.
3. Heat oil in a stockpot over medium heat. Add onions, bell pepper and garlic. Cook for 5 minutes. Add stock, peanut butter, achiote paste, cumin, and oregano and stir over medium-high heat until simmering.
4. Add potatoes and cooked tripe. Simmer 15 minutes until potatoes are tender. Stir in cilantro. Season to taste. Serve with white rice and avocado.