Peruvian Cau Cau is a highly popular dish in Peru's delicious cuisine, appreciated by everyone for its harmonious fusion of tripe, potatoes, yellow chili, and mint leaves.
This dish stands out for its unique flavors and exquisite blend of ingredients such as tripe, potatoes, yellow chili, and mint leaves.
Its origin dates back to colonial times, merging African and Spanish influences. We invite you to enjoy this exquisite recipe!
Peruvian Cau Cau
Ingredients
1 kilogram of Chopped tripes
1 kilogram of Chopped white potatoes
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 chili
1 pinch of Salt
½ teaspoon of Toothpick
¼ cup of Milk
1 Chopped carrots
Chopped parsley
1 pinch of Pepper
Preparation
Step 1 : Wash the tripes and cut them into medium squares. Place them in a pot with water and a mint sprig.
Step 2 : Optionally, you can add milk to remove any bad odor.
Step 3 : Cover the pot and cook over medium heat for approximately one hour, until the tripes are tender.
Step 4 : Once cooked, remove and set aside.
Step 5 : In another pot, heat oil and add onion, garlic, cumin, and yellow chili.
Step 6 : You can add a toothpick if desired.
Step 7 : Add water, the reserved tripes, 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 tender.
Step 9 : If desired, about 10 minutes before finishing, add chopped carrots.
Step 10 : Chop the remaining mint leaves and sprinkle over the dish.
Step 11 : Serve with white rice and garnish with a little parsley.
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