Cau Cau is another traditional dish from the diverse and delicious Peruvian cuisine. Although Peruvians enjoy variations with chicken and even fish, the traditional recipe and the most loved in thousands of households is the Cau Cau made with beef tripe.
This dish is an emblematic feature of Peruvian cuisine with roots in the fusion of indigenous and Spanish ingredients. Originally prepared with beef tripe, yellow potatoes, and corn, this stew has become a representative of Peru's culinary diversity.
The history dates back to pre-Hispanic cultures, which already prepared dishes using animal viscera. With the arrival of the Spaniards and the incorporation of new spices and culinary techniques, it acquired its current form and became a popular delicacy on Peruvian tables.
We hope you enjoy the flavor of Peruvian Cau Cau in your kitchens! Bon appétit!
Cau Cau
Ingredients
½ kilogram of Beef tripe
2 tablespoons of Milk
1 Mint sprigs
½ cup of Oil
2 cups of Finely chopped onion
½ tablespoon of Ground garlic
¼ teaspoon of Cumin
Fresh yellow ají, ground
1 teaspoon of Clove
4 Cooked potatoes, diced
Lemon juice
1 pinch of Salt
1 pinch of Pepper
2 tablespoons of Chopped mint
Preparation
Step 1 : To prepare the tripe, place it in a pot covered with water and add milk along with a sprig of mint.
Step 2 : Cook for about an hour, or until tender.
Step 3 : Then, remove, drain, and let it cool slightly before cutting into small cubes.
Step 4 : In a separate pot, heat oil and sauté the onion.
Step 5 : Add the garlic, cumin, ground ají, and clove, mixing until well cooked.
Step 6 : Season to taste.
Step 7 : Next, add the cooked and chopped tripe along with the cubed potatoes, bringing the mixture to a boil.
Step 8 : To finish, sprinkle chopped mint and drizzle with lemon juice, stirring well.
Step 9 : Serve the dish accompanied by white rice.
Step 10 : Enjoy this delicious Cau Cau!
Preparation (simple version)
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