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Slow Cooker 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 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.