Ecuadorian Tripe Stew Recipe
A delicious dish enjoyed worldwide, our Ecuadorian Tripe Stew recipe features Rumba meats and inspirational flavor. Try it out!
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Cooking tools:
- Slow cooker
- Pressure cooker
- Instant-read thermometer
- Stockpot
- Skillet
- Stove
- Kitchen shears
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Mixing bowl
- Serving bowl
- Plate
- Spoon
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
- black pepper
- White rice, as needed
- Diced avocado, as needed
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