Guatallarín

Ingredients 2 Cups Tripe (Mondongo) 2 Stalks Green Onions 2 Stalks Chopped Celery 2 Tablespoons Achiote Oil 1/2 Unit Red Onion 3 Units Finely Chopped Garlic 1 Teaspoon Fresh Oregano 1 Teaspoon Ground Cumin 3/4 Cup Evaporated Milk (La Lechera) 1/4 Cup Peanuts 2 Tablespoons Fresh Chopped Parsley 2 Beef Bouillon Cubes 2 Cups Peeled and Cubed Potatoes 1 Package of Long Noodles 180 grams Stew Beef 25 grams Mustard 80 grams Carrots 150 grams Pearl Onions 15 grams Tomato Sauce 1 Beef Bouillon Cube 375 Milliliters Water 1 Cup Rice

Let's Cook! 1. Thoroughly wash the tripe with cold water and cut it into cubes. Cook it in a pressure cooker with 3 liters of water, green onions, and celery for about 30 minutes until it's tender. 2. In another saucepan, prepare a sauté over medium heat with achiote oil, red onions, and garlic. Season with oregano and cumin. 3. Add the cooked tripe to the sauté and mix well. Blend the parsley, peanuts, and La Lechera evaporated milk until you have a smooth mixture. Add this mixture to the pot with the tripe. Add the beef bouillon and dissolve it. Add the diced potatoes and cook over medium heat until they are soft. Set aside. 4. Place a large pot of water over medium-high heat, add some salt, and cook the noodles until they are completely done. Remove from the hot water and set aside. 5. Dice the beef and carrots into small cubes. In a medium pot, heat some oil and add the chopped onions. Cook over medium heat until they are translucent. Add the beef and carrots, and season with mustard and tomato sauce. Mix. Cook until the meat and vegetables are tender. For serving: 6. On a plate, place: a serving of noodles covered with some of the beef stew, a serving of white rice on one side, and a serving of tripe on the other. Enjoy!