Ecuadorian Guatita

Ingredients

 * 2 lbs mondongo or librillo
 * 4 spoons Peanut butter (or roasted peanuts grounded)
 * 1 lb potatoes
 * 3 spoons achiote (annato seeds + oil)
 * 1 small pealed tomato without seeds (osterized)
 * 1 medium red onion (finely chopped)
 * 1 small green pepper (Finely chopped)
 * 3 garlics (osterized)
 * 1/2 tsp. oregano
 * salt
 * pepper
 * comino
 * culantro (a herb similar to parsley)
 * Ajinomoto (Monosodic glutamate)

Directions
Once the refrito is ready put the pieces of guatita in it and let them fry a little.
 * 1) Clean the cow stomach with water and flour, leave it soaking for a while in water with lemon and clean it again 3 times. After the last cleaning with lemon flush it with water.
 * 2) Boil it in water with salt and throw away that 1st water. Boil it again with 5 cups water, achiote, ajinomoto, salt culantro and comino, when it's cooked separate the stomach from the soup and filter the soup. Cut the Guata (stomach) in 4 squared cm (2 x 2 cm) or 1 squared inch (1"x1") pieces.
 * 3) In a pot make the refrito with the Onion, tomato, garlic, green pepper, achiote, oil, salt, comino, pepper oregano and ajinomoto.
 * 1) Osterize the Peanut butter with 3 cups of soup and add it to the guatita let it boil a while. When the guatita is almost ready add the potatoes cuted in small squares. Let boil until the potatoes are cooked and the Peanut thickens, if it thickens to much add a little more soup. This is a main dish, not a soup, so the sauce must be thick.