Cau Cau is an African-influenced Tripe Stew and a must-try for adventurous eaters and lovers of fusion food. It’s a satisfying and filling dish you will love.
Course Main Course
Cuisine Peruvian
Keyword beef, offal, stew
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Servings 4People
Ingredients
For the Tripe:
1lb.Beef Tripe
2– 3 Fresh mint sprigs
1 ½quartsWater
For the Sofrito:
2tbspCooking oil
2tspGarlic paste
1medium Oniondiced
½tspPaste from aji amarilloyou can substitute if you can’t find one
¼tspfrom each
Salt
Black pepper
Turmeric
Cumin
For the stew:
The cooked tripcut into pieces
1lbPotatoescut into squares (peeled)
1cupof Green peas
2cupsof Tripe stock
2tspBouillon pasteor 1 bouillon square
Mint for garnish
Instructions
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.