Tripe Stew (cau Cau)

Tripe stew, known as Cau Cau, is a traditional Peruvian dish that is rich in flavor and history. This hearty stew is made with tripe, potatoes, and a variety of aromatic spices, creating a comforting and satisfying meal.

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

Ingredients

  • 1 lb beef tripe, cleaned and cut into small pieces
  • 4 large potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon aji amarillo paste
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 hard-boiled eggs, sliced
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions

  1. In a large pot, bring water to a boil and add the tripe. Cook for 10 minutes, then drain and rinse the tripe under cold water. Set aside.
  2. In the same pot, heat some oil over medium heat and sauté the onion and garlic until softened.
  3. Add the aji amarillo paste, cumin, and oregano, and cook for another 2 minutes.
  4. Add the tripe and chicken broth to the pot. Cover and simmer for 1.5 hours, or until the tripe is tender.
  5. Add the diced potatoes and continue to cook until the potatoes are soft and the stew has thickened, about 20 minutes.
  6. Season with salt and pepper to taste. Serve the cau cau hot, garnished with hard-boiled eggs and fresh cilantro.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Knife Cutting board Spatula

Tools

Stove

Serving suggestions

Cau Cau is traditionally served with a side of rice or boiled cassava.

Tips & tricks

For a spicier kick, add more aji amarillo paste to the stew.

Cost

$15