Seafood Tripe Stew (cau Cau De Mariscos)
Seafood Tripe Stew (Cau Cau de Mariscos) is a traditional Peruvian dish that combines the flavors of the sea with the unique texture of tripe. This hearty stew is a popular comfort food in Peru and is perfect for seafood lovers.
Ingredients
- 1 lb seafood mix (shrimp, squid, and mussels)
- 1 lb tripe, cleaned and diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tomatoes, peeled and diced
- 1 cup frozen peas
- 2 potatoes, peeled and diced
- 1 cup chicken broth
- 1/2 cup white wine
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- In a large pot, heat some oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the seafood mix and cook for 3-4 minutes until slightly opaque.
- Add the tripe, tomatoes, peas, and potatoes. Stir well to combine.
- Pour in the chicken broth and white wine. Season with cumin, turmeric, salt, and pepper.
- Cover the pot and simmer for 45-50 minutes, or until the tripe is tender and the potatoes are cooked through.
- Stir in the fresh cilantro and adjust seasoning if needed.
- Serve the Seafood Tripe Stew hot, garnished with additional cilantro if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Wooden spoon
Tools
Potato peeler Can opener (if using canned tomatoes)
Serving suggestions
Serve the Seafood Tripe Stew with a side of white rice or crusty bread to soak up the flavorful broth.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the stew.
Cost
$20