Peruvian Tripe Stew (cau-cau)

Peruvian Tripe Stew, also known as Cau-Cau, is a traditional dish from the Inca Cuisine that features tender tripe cooked in a flavorful and aromatic sauce. This hearty stew is a popular comfort food in Peru and is often enjoyed with rice or potatoes.

Gluten Free Dairy Free Main Course Inca Peruvian Stew Cau Cau Tripe Inca Cuisine
Peruvian Tripe Stew (cau-cau)

Ingredients

  • 1 lb beef tripe, cleaned and cut into small pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 aji amarillo (yellow chili) peppers, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 2 cups chicken or beef broth
  • 2 large potatoes, peeled and cut into small cubes
  • 1/2 cup frozen peas
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and aji amarillo peppers. Cook until the onions are soft and translucent.
  2. Add the beef tripe and cumin to the pot. Cook, stirring occasionally, for about 10 minutes.
  3. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1 hour, or until the tripe is tender.
  4. Add the potatoes and peas to the pot. Continue to simmer, uncovered, for an additional 20-30 minutes, or until the potatoes are cooked through.
  5. Season the stew with salt and pepper to taste. Serve hot with rice or boiled potatoes.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
15g

Supplies

Large pot Cutting board Knife Wooden spoon

Tools

Potato peeler

Serving suggestions

Serving suggestions: Enjoy the Peruvian Tripe Stew with a side of white rice or boiled potatoes.

Tips & tricks

Tips: For a spicier kick, add more aji amarillo peppers to the stew. Adjust the amount according to your heat preference.

Cost

$15