Ingredients
- 800 g beef tripe, cleaned
- 4 tablespoons peanut butter
- 2 potatoes, diced
- 2 ripe tomatoes
- 1 red onion
- 3 garlic cloves
- 1 green bell pepper
- 500 ml milk
- 2 tablespoons annatto oil
- 1 teaspoon cumin
- 1 bunch cilantro
- Salt and pepper to taste
- Water for cooking
Step-by-step
Using a different robot? Switch it here:
- Cook the tripe in a separate pot with water and salt until tender, drain and cut into squares.
- Put the tomato, onion, garlic and bell pepper in the mixing bowl and blend 10 sec/speed 7.
- Add the annatto oil and sauté 8 min/120°C/speed 1.
- Add the peanut butter diluted in the milk, cumin, salt and pepper and mix 10 sec/speed 4.
- Add the potatoes and cook 15 min/100°C/reverse/spoon speed.
- Add the tripe and cook 12 min/95°C/reverse/spoon speed.
- Add chopped cilantro and serve with rice and avocado.
Tips
- Cooking the tripe well is key to a tender texture.
- Adjust the sauce's thickness with more milk if needed.
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