Cau Cau - Peruvian Tripe Stew
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.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb. Beef Tripe
- 2 – 3 Fresh mint sprigs
- 1 ½ quarts Water
- 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
- Salt
- Black pepper
- Turmeric
- Cumin
- 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
Instructions
- 1
Boil the tripe for 30 minutes.
- 2
Discard this water and fill the pot with water again. This time add the mint and let it simmer for about 30 minutes more.
- 3
Next, transfer the tripe on a cutting board and let it cool. Don’t discard the water. Once cooled cut the tripe into pieces.
- 4
In a pot add the cooking oil and heat it over medium-high heat. Add the onion and garlic and stir.
- 5
Season with turmeric, cumin, black pepper, and salt. Add the aji amarillo paste and stir. Cook for about 10 minutes.
- 6
Add tripe pieces and add 1 cup tripe stock. Once boiling let it simmer for about 10 minutes.
- 7
Add the potatoes and let it simmer until the potatoes are cooked.
- 8
Now add the green peas. Let it simmer for about 5 minutes.
- 9
Serve with rice and garnished with mint.
- 10
Enjoy!