Peruvian cuisine is inspired and influenced by many different cultures, imported and indigenous. One of the biggest influences in Peruvian food culture has been African cuisine and cooking methods. While Asian food played a big part in influencing the food of Peru, African dishes made their way into the homes of Peruvians over the years and has stayed. One brilliantly crafted dish, Cau Cau is a must-try for adventurous eaters and lovers of fusion food. It’s a satisfying and filling dish based on offal (which tastes better than it might sound – millions of locals can’t be wrong)
This dish is a beef tripe stew. However, today there are many modern variations like substituting tripe with seafood, chicken (very popular) and other ingredients. Seasoned with turmeric, onions, and cumin this delicious dish will definitely leave an impression.
You can serve Cau Cau as a simple Peruvian stew without any side dish but it is usually served with rice. Trust us when we say that you will be surprised by Cau Cau’s aroma. Everyone in your house will start running toward the dinner table. Provecho!
Cau Cau – Peruvian Tripe Stew
For the Tripe:
- 1 lb. Beef Tripe
- 2 – 3 Fresh mint sprigs
- 1 ½ quarts Water
For the Sofrito:
- 2 tbsp Cooking oil
- 2 tsp Garlic paste
- 1 medium Onion diced
- ½ tsp Paste from aji amarillo you can substitute if you can’t find one
- ¼ tsp from each
- Black pepper
For the stew:
- The cooked trip cut into pieces
- 1 lb Potatoes cut into squares (peeled)
- 1 cup of Green peas
- 2 cups of Tripe stock
- 2 tsp Bouillon paste or 1 bouillon square
- Mint for garnish
- Boil the tripe for 30 minutes.
- Discard this water and fill the pot with water again. This time add the mint and let it simmer for about 30 minutes more.
- Next, transfer the tripe on a cutting board and let it cool. Don’t discard the water. Once cooled cut the tripe into pieces.
- In a pot add the cooking oil and heat it over medium-high heat. Add the onion and garlic and stir.
- Season with turmeric, cumin, black pepper, and salt. Add the aji amarillo paste and stir. Cook for about 10 minutes.
- Add tripe pieces and add 1 cup tripe stock. Once boiling let it simmer for about 10 minutes.
- Add the potatoes and let it simmer until the potatoes are cooked.
- Now add the green peas. Let it simmer for about 5 minutes.
- Serve with rice and garnished with mint.
Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here
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