A golden, aromatic stew of tender tripe and potato cubes in a vibrant ají amarillo and turmeric sauce, garnished with fresh mint.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fresh mint, lime wedge
Accompaniments: white rice
Instructions
-
1
Boil tripe in salted water with herbs until tender (1 hour, or 25 min in pressure cooker). Cut into small squares.
-
2
Sauté onion and garlic in oil until golden. Add ají amarillo paste and turmeric, cook 2 min.
-
3
Add cubed potatoes and enough water or broth to cover. Simmer until potatoes are tender, about 15 min.
-
4
Add tripe squares and peas. Cook 5 more min.
-
5
Season with salt, pepper, and cumin. Stir in chopped fresh mint.
-
6
Serve over white rice.
Did You Know?
Cau cau is believed to be named after a Chinese-Peruvian expression, reflecting the chifa influence that permeates Peruvian cuisine.
Chef's Notes
Equipment Tips
- pressure cooker or large pot
- cutting board
- skillet
Garnishing
fresh mint, lime wedge
Accompaniments
white rice
The Story Behind Cau Cau
Cau cau represents Lima's colonial kitchen at its most resourceful. Originally a dish of the working class, it transformed humble tripe into comfort food through the alchemy of ají amarillo and aromatic spices. Today it is a Monday tradition in many Limeño households.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!