Equatorial guatita with tripe and peanut

Ingredients

• 900 g of cooked beef tripe
• 900 g of ground apples, cut into cubes
• 5 white onion stalks, finely chopped
• 5 cloves of garlic, chopped
• 1 sprig of cilantro, finely chopped
• 4 tablespoons of achiote oil paint
• 500 ml of milk
• 3 tablespoons of ground peanuts
• salt, pepper, and cumin, to taste

Heat the oil in a medium-sized saucepan, then add the onion, cilantro, garlic, salt, pepper, and cumin.

Add the chopped tripe and cook for 5 minutes.

Pour the 500 ml of previously boiled water and let it simmer for about 15 minutes, until the tripe is tender.

Add the potatoes and cook over medium heat for 10 minutes.

Combine the milk with the peanut butter, pour into the pot with the remaining ingredients, and continue to cook for 10 minutes.