Peruvian Cau Cau is a highly popular dish in Peru's delightful cuisine, appreciated by all for its harmonious fusion of tripe, potatoes, yellow aji, and mint.
This dish stands out for its unique flavors and exquisite mixture of ingredients such as tripe, potatoes, yellow aji, and mint.
Its origin dates back to colonial times, blending African and Spanish influences. We invite you to enjoy this exquisite recipe!
Peruvian Cau Cau
Ingredients
1 kilogram of Tripe cut into squares
1 kilogram of White potatoes cut into squares
¼ kilogram of Peas
3 Mint sprigs
3 tablespoons of Oil
1 Chopped red onion
3 Garlic cloves
½ teaspoon of Cumin
2 tablespoons of Ground yellow aji
1 pinch of Salt
½ teaspoon of Chicken bouillon powder
¼ cup of Milk
Diced carrot
Chopped parsley
1 pinch of Pepper
Preparation
Step 1 : Wash and cut the tripe into medium squares, place in a pot with water and a mint sprig.
Step 2 : Optionally, add milk to eliminate any bad odors.
Step 3 : Cover the pot and cook over medium heat for approximately an hour, until the tripe is tender.
Step 4 : Once cooked, remove and set aside.
Step 5 : In another pot, heat oil and add onion, garlic, cumin, and yellow aji.
Step 6 : Add chicken bouillon if desired.
Step 7 : Add water, the reserved tripe, potatoes, and peas.
Step 8 : Season with salt and pepper, cover the pot, and cook over medium heat for 30 to 40 minutes, until the vegetables are soft.
Step 9 : If desired, add diced carrots about 10 minutes before the end of cooking.
Step 10 : Chop the remaining mint sprigs and sprinkle over the preparation.
Step 11 : Serve with white rice and garnish with a little chopped parsley.
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