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Instant Pot Ecuadorian Tripe Stew

Rumba Meats® Beef Honeycomb Tripe


  • Rumba Meats® Beef Honeycomb Tripe (1 package)
  • 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

Recommended sides: Tostones, and pickled red onions


  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.