🇵🇪 Peruvian Cuisine

Cau Cau

Tripe and Potato Stew

Prep Time 30 min
Servings 4
Difficulty Medium
Calories 345 kcal

A golden, aromatic stew of tender tripe and potato cubes in a vibrant ají amarillo and turmeric sauce, garnished with fresh mint.

Ingredients

Instructions

  1. 1 Boil tripe in salted water with herbs until tender (1 hour, or 25 min in pressure cooker). Cut into small squares.
  2. 2 Sauté onion and garlic in oil until golden. Add ají amarillo paste and turmeric, cook 2 min.
  3. 3 Add cubed potatoes and enough water or broth to cover. Simmer until potatoes are tender, about 15 min.
  4. 4 Add tripe squares and peas. Cook 5 more min.
  5. 5 Season with salt, pepper, and cumin. Stir in chopped fresh mint.
  6. 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.