Cover the tripe with juice from half of the lemon, water and salt, let rest for 10 minutes and repeat. Rinse well the last time.
In a large stock pot, cover the tripe with 10 cups of water, cilantro sprigs, garlic, salt, and cumin, bring to a boil, reduce temperature and simmer until tender, about 2 hours, drain and save 2 cups of the broth.
Mix the peanut butter with ½ cup of milk to soften it (so that it mixes in better later).
Dice the tripe into small pieces.
Prepare a refrito with the butter, achiote, cumin, salt, oregano, chopped onion, bell pepper, tomato and garlic, cook until the onions are translucent and soft, about 5 minutes.
Blend the refrito, remaining milk and peanut butter sauce to obtain a smooth sauce.
Place the blended sauce, the 2 cups of reserved tripe broth, the diced potatoes and diced tripe in a large stockpot.
Bring to a boil, reduce temperature and simmer until the potatoes are tender and the sauce starts to thicken, about 25 minutes.
Lightly mash some of the potatoes to help thicken the sauce.
Taste and add salt/pepper if needed.
Serve with white rice, onion curtido, tomato slices, avocado slices and a good hot sauce.
Don't like tripe? You can also try this dish using canned tuna fish, chicken or seitan (vegetarian meat) as an alternative.