Peruvian
Cau cau
A traditional Peruvian stew of tender beef tripe and potatoes cooked in an ají amarillo, palillo, and hierbabuena aderezo. It is served with plain white rice, which soaks up the bright yellow sauce.
Watch it madeSazón y Corazón · 6:48
Ingredients
- Cleaned beef honeycomb tripe300g
- Water5 cups
- Fresh hierbabuena or mint sprigs3 sprigs
- Yellow potatoes, peeled and diced300g
- Vegetable oil2 tbsp
- Red onion, finely chopped1/2 cup
- Garlic cloves, minced2
- Ají amarillo paste2 tbsp
- Palillo or ground turmeric1/2 tsp
- Ground cumin1/4 tsp
- Reserved tripe cooking broth1 1/2 cups
- Green peas1/3 cup
- Fresh hierbabuena or mint, finely chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Cooked white rice2 cups
Method
- Rinse the cleaned tripe well, place it in a pot with the water and mint sprigs, and bring it to a boil.
- Lower the heat and simmer the tripe for 1 to 1 1/2 hours, until tender but not falling apart.
- Lift out the tripe, reserve 1 1/2 cups of the cooking broth, and cut the tripe into small 1 cm pieces.
- Heat the oil in a medium pot over medium heat and cook the onion with a pinch of salt for 8 to 10 minutes, until soft and translucent.
- Add the garlic, ají amarillo paste, palillo, cumin, and black pepper, and cook for 3 to 4 minutes, stirring until the aderezo is fragrant and the oil separates slightly.
- Stir in the diced tripe and coat it well with the aderezo.
- Add the diced potatoes and reserved broth, season lightly with salt, and bring to a gentle simmer.
- Cover and cook for 15 to 18 minutes, until the potatoes are tender and the sauce has thickened slightly.
- Add the peas and chopped hierbabuena, then simmer uncovered for 3 to 5 minutes more.
- Taste and adjust the salt and pepper, then serve the cau cau hot with cooked white rice.
Common questions
Can I substitute the ají amarillo paste or palillo if I can’t find them?
Yes. For ají amarillo paste, use a mild yellow chili paste plus a little paprika for color. For palillo, use a small pinch of turmeric. The flavor will be slightly less fruity, but still close.
How long should I cook the tripe so it’s tender but not rubbery?
Simmer the tripe about 1 to 1 1/2 hours, depending on thickness and freshness. It should be tender enough to cut easily, but still hold its shape when diced for the stew.
What are the most common mistakes when making cau cau?
The biggest mistakes are undercooking the tripe, adding too little broth, and overcooking the potatoes until they break apart. Also, cook the onion mixture well before adding liquids so the stew has a deeper flavor.
How should I store leftovers, and can I freeze cau cau?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Freeze for up to 2 months, though the potatoes may soften. Reheat gently with a splash of water or broth.
What should I serve with cau cau?
Serve cau cau hot with white rice, which balances the sauce and makes it more filling. A little chopped mint or hierbabuena on top adds freshness. A simple salad or avocado on the side also works well.