Name: Cau Cau - Peruvian Tripe Stew
Prep time: 30 min
Cook time: 90 min
Cuisine: Peruvian
Ingredients: 1 lb. Beef Tripe; 2 – 3 Fresh mint sprigs; 1 1/2 quarts Water; 2 tbsp Cooking oil; 2 tsp Garlic paste; 1 medium Onion (diced); 1/2 tsp Paste from aji amarillo (you can substitute if you can’t find one); 1/4 tsp from each; Salt; Black pepper; Turmeric; Cumin; The cooked trip (cut into pieces); 1 lb Potatoes (cut into squares (peeled)); 1 cup of Green peas; 2 cups of Tripe stock; 2 tsp Bouillon paste (or 1 bouillon square); Mint for garnish

Peruvian

Cutting board

Discard this water and fill the pot with water again. This time add the mint and let it simmer for about 30 minutes more.

Next, transfer the tripe on a cutting board and let it cool. Don’t discard the water. Once cooled cut the tripe into pieces.

In a pot add the cooking oil and heat it over medium-high heat. Add the onion and garlic and stir.

Season with turmeric, cumin, black pepper, and salt. Add the aji amarillo paste and stir. Cook for about 10 minutes.

Add tripe pieces and add 1 cup tripe stock. Once boiling let it simmer for about 10 minutes.

Add the potatoes and let it simmer until the potatoes are cooked.

Now add the green peas. Let it simmer for about 5 minutes.

Cau Cau - Peruvian Tripe Stew

Utensils needed:

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