Cau Cau - Peruvian Tripe Stew

Ingredients

• 454 g (1 lb)beef tripe
• 2–3fresh mint sprigs
• 1.42 litres (1½ US quarts)water
• 30 ml (2 tbsp)cooking oil
• 10 ml (2 tsp)garlic paste
• 1 mediumonion, diced
• 2.5 ml (½ tsp)ají amarillo paste
• 1.25 ml (¼ tsp)salt
• 1.25 ml (¼ tsp)black pepper
• 1.25 ml (¼ tsp)turmeric
• 1.25 ml (¼ tsp)cumin
• as prepared abovecooked tripe, cut into pieces
• 454 g (1 lb)potatoes, peeled and cut into squares
• 240 ml (1 cup)green peas
• 480 ml (2 cups)tripe stock
• 10 ml (2 tsp), or 1 bouillon cubebouillon paste
• to tastemint, for garnish

Instructions

1. 1

   Boil the tripe

   Boil the tripe for 30 minutes.

2. 2

   Simmer with mint

   Drain and discard the water, then refill the pot. Add the mint sprigs and simmer the tripe for about 30 minutes more.

3. 3

   Cut the tripe

   Transfer the tripe to a chopping board and leave it to cool. Keep the cooking water as stock; when the tripe is cool, cut it into pieces.

4. 4

   Cook onion and garlic

   Heat the cooking oil in a pot over medium-high heat. Add the onion and garlic paste and stir.

5. 5

   Season the base

   Add the turmeric, cumin, black pepper and salt, followed by the ají amarillo paste. Stir and cook for about 10 minutes.

6. 6

   Simmer the tripe

   Add the tripe pieces and 240 ml (1 cup) of tripe stock. Once the mixture boils, reduce the heat and simmer for about 10 minutes.

7. 7

   Cook the potatoes

   Add the potatoes and simmer until they are cooked through.

8. 8

   Add the peas

   Stir in the green peas and simmer for about 5 minutes.

9. 9

   Serve with mint

   Serve with rice and garnish with mint.

What is cau cau?

Cau cau is a Peruvian stew made with tripe, potatoes and seasonings, often served alongside rice. Its history reflects the African influence on Peruvian cooking, while its familiar combination of meat and potatoes makes it a substantial meal.

This version builds flavour by simmering the tripe with mint, then cooking it with onion, garlic, ají amarillo and spices. Potatoes and peas turn the seasoned stock into a filling stew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 24g protein, 34g carbs, 10g fat.

The potatoes and peas provide most of the carbohydrates, while the tripe contributes protein and the cooking oil supplies most of the fat. Serve with a generous portion of vegetables alongside, and remember that adding rice will increase the meal's carbohydrate content.

Preparing the tripe

First boil: the recipe begins with a 30-minute boil, then discards that water. This initial step is followed by a second simmer with fresh water and mint.

Keep the stock: save the water from the second simmer for the stew. Cutting the tripe after it cools makes it easier to handle.

Building the flavour

Aromatics: onion and garlic are stirred into hot oil before the spices and ají amarillo go in. Give this mixture the stated 10 minutes to cook, stirring so it does not catch on the bottom of the pot.

Chilli paste: ají amarillo gives the stew its characteristic chilli flavour. If you cannot find the paste, use the substitute you have chosen, bearing in mind that its heat and flavour may differ.

Getting the texture right

Potatoes: add them after the tripe has simmered in stock, and cook until tender. Check a piece with a fork; it should be easy to pierce without falling apart.

Peas: add these towards the end and simmer for about 5 minutes. This short cooking time helps them keep their shape.

Allow time for the simmer

The tripe needs two stages of boiling and simmering before it is cut and added to the seasoned base. The recipe gives about 30 minutes for each stage, followed by about 10 minutes in the stock.

Potato size affects how long the final simmer takes, so use tenderness rather than an exact number of minutes as your cue. The listed 120-minute total allows time for the tripe preparation.

Serving the stew

Rice: serve the cau cau with rice as directed, so it can soak up the spiced stock. Rice is not included in the ingredient list or nutrition estimate here.

Mint: finish with a little fresh mint for a bright contrast to the rich, savoury stew. Serve the stew hot, once the potatoes are tender and the peas have had their brief simmer.

Recipe notes & tips

• Cut the cooled tripe into evenly sized pieces so it is easy to serve.
• Keep the second cooking water to use as the tripe stock.
• Stir the onion, garlic and spices while they cook to help prevent them sticking.
• Cut the potatoes into similar-sized squares so they cook at a similar rate.
• Taste the broth before serving and adjust the seasoning if needed.

Variations

• Adjust the chilli: use more or less ají amarillo paste to suit your preferred heat.
• Choose another paste: substitute for ají amarillo if it is unavailable, as the recipe allows.
• Use fresh peas: add them at the same stage and simmer for about 5 minutes.
• Change the garnish: finish with extra mint leaves for a more pronounced fresh note.

Common mistakes to avoid

• Discarding the second cooking water: keep it for the tripe stock used in the stew.
• Cutting the tripe while hot: let it cool on a chopping board first.
• Adding peas too early: stir them in near the end and simmer for about 5 minutes.
• Serving undercooked potatoes: simmer until a fork pierces them easily.
• Leaving the spice base unattended: stir it during its 10-minute cook to stop it catching.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until steaming hot throughout, adding a splash of water or stock if the stew has thickened.

Frequently asked questions