From the Streets of Lima: A Hearty Peruvian Tripe & Garlic Stew (Cau-Cau)
Details
This traditional Peruvian stew, with roots in Afro-Peruvian heritage, is a must-try for adventurous eaters and lovers of authentic, hearty food. The foundation of this dish is a flavorful "aderezo" or sofrito, where garlic, onion, and spicy aji amarillo paste meld together to create a fragrant base for tender beef tripe and potatoes. It's a satisfying and warming dish that will fill your home with an incredible aroma.
Ingredients
Instructions
Prepare the Tripe
Rinse the tripe thoroughly under cold water. Place it in a large pot, cover with water, and add a couple of sprigs of mint. Bring to a boil and simmer for about 1.5 to 2 hours, or until the tripe is very tender. Some recipes recommend boiling for 30 minutes, changing the water, and boiling for another 30 minutes to ensure it's clean. Once tender, drain the tripe (reserving the cooking stock) and let it cool slightly before dicing it into small, bite-sized squares.
Make the Garlic Sofrito
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, aji amarillo paste, turmeric, and cumin. Cook for another 5-7 minutes, stirring frequently, until the paste is fragrant and glossy.
Combine and Simmer
Add the diced tripe to the sofrito, stirring well to coat everything in the garlic and chili paste. Pour in about 2 cups of the reserved tripe stock (or beef stock/water), just enough to cover the ingredients. Bring the mixture to a simmer.
Cook the Stew
Add the diced potatoes to the pot. Season with salt and pepper. Reduce the heat to low, cover, and let it simmer gently for about 20-25 minutes, or until the potatoes are fork-tender and the stew has thickened.
Finishing Touches
Stir in the green peas and the chopped fresh mint and cilantro/parsley during the last 5 minutes of cooking. Taste and adjust the seasoning if necessary. Some Peruvians like to add a squeeze of fresh lime juice just before serving.
Serve
Ladle the hot Cau-Cau into bowls and serve immediately with a side of fluffy white rice.
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