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 garlic cloves (Osterized)
• ½ tsp oregano
• salt
• pepper
• comino
• culantro (a herb similar to parsley)
• ajinomoto (monosodium glutamate)

Directions

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.
2. After the last cleaning with lemon flush it with water.
3. Boil it in water with salt and throw away that 1st water.
4. 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.
5. Cut the guata (stomach) in 4 squared cm (2 x 2 cm) or 1 squared inch (1"x1") pieces.
6. In a pot make the refrito with the onion, tomato, garlic, green pepper, achiote, oil, salt, comino, pepper oregano and ajinomoto.
7. Once the refrito is ready put the pieces of guatita in it and let them fry a little.
8. Osterize the peanut butter with 3 cups of soup and add it to the guatita let it boil a while.
9. When the guatita is almost ready add the potatoes cuted in small squares.
10. Let boil until the potatoes are cooked and the peanut thickens, if it thickens to much add a little more soup.
11. This is a main dish, not a soup, so the sauce must be thick.