Cau Cau is a traditional Peruvian tripe stew dish typically served with rice.
The classic cau cau recipe uses tripe but modern versions of the dish use chicken and even seafood as its main ingredient.
Cau cau is typically seasoned with aji amarillo, cumin, red onions, turmeric and garlic.
- 2 lbs Beef Honeycomb Tripe
- 2 TBSP Milk
- Small Bunch of Mint, Chopped
- 1 Onion, Chopped
- 2 Cloves Garlic, Minced
- 1/2 Cup Oil
- 1/4 tsp Cumin
- 1 tsp Turmeric
- 8 Potatoes, Peeled, Diced & Cooked
- 1/2 Cup Peas
- 1/4 Cup Cilantro, Chopped
- Ají Pepper to Taste
- 1 Lemon, Juiced
- Salt to Taste
Boil the tripe in water, two tablespoons of milk and the peppermint sprigs, until it is soft, about 1 1/2 hours. Once cooked cut the tripe into 3/4" squares.
Heat the oil in a large pot. Once hot, add the onion, garlic, cumin, aji pepper and turmeric and sauté until onion is translucent. Add the tripe and diced potatoes.
Cook tripe and potatoes until fully cooked. Add peas. Sprinkle remaining mint and chopped cilantro on top.
To serve add lemon juice and chopped ají pepper. Serve with white rice.