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.

Seafood Tripe Stew (cau Cau De Mariscos)

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

  1. In a large pot, heat some oil over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the seafood mix and cook for 3-4 minutes until slightly opaque.
  3. Add the tripe, tomatoes, peas, and potatoes. Stir well to combine.
  4. Pour in the chicken broth and white wine. Season with cumin, turmeric, salt, and pepper.
  5. Cover the pot and simmer for 45-50 minutes, or until the tripe is tender and the potatoes are cooked through.
  6. Stir in the fresh cilantro and adjust seasoning if needed.
  7. 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