Cau Cau is a Peruvian tripe stew popular in Africa, Peru, and other areas of South America. The dish typically includes tripe, onions, garlic, potatoes, and peas.
Variations of the dish
However, many modern variations include chicken or beef with rice. It has Creole influences and is popular in many regions of South America, but it is more prominent in Peru and Africa.
People often substitute the tripe with chicken, seafood, or beef, with main spices including cumin, turmeric, and onions.
A bit of history
Centuries ago, Spanish explorers and soldiers brought African slaves to work for them in Peru, who created different dishes from those they had access to.
Most of the time, only scraps of food were available.
Tripe was one of the few available meat ingredients. African workers created the original Cau Cau dish with tripe, potatoes, peas, and seasonings.
African cuisine and culinary techniques have greatly influenced Peruvian cuisine and continue to do so.
