Guatita
South America — Ecuador
Ecuador's national offal dish and one of Latin America's most distinctive tripe preparations. Tripe slow-cooked in peanut sauce with potatoes, cumin, and cilantro. The peanut base makes it immediately distinct from all other major tripe traditions.
Cuts in this tradition
Cultural context
Found throughout Ecuador in markets, family restaurants, and homes. A genuine national dish consumed across all social classes. The peanut sauce reflects indigenous Andean flavor traditions. Belongs alongside menudo, callos, flaki, and patsás as one of the world's canonical tripe dishes.
Preparation
Tripe cleaned and simmered until tender. Sauce made from peanut butter, onion, garlic, cumin, achiote, and broth. Tripe added to sauce with potatoes and cilantro. Served with rice, avocado, and ají.