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Cau Cau
Peruvian tripe stew - tender beef tripe and potatoes simmered in a vibrant, aromatic yellow ajà sauce. A beloved comfort food from Lima.
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- 800 g Beef tripe(Cleaned and pre-cooked tripe is acceptable to save time, but fresh tripe cooked from scratch yields the best flavor and texture.)
- 500 g Potatoes(Yukon Gold or other waxy potatoes work well as they hold their shape.)
- 4 tbsp Ajà amarillo paste(Adjust to your spice preference. This is the key ingredient for the signature yellow color and flavor.)
- 1 tsp Ground turmeric
- 1/4 cup Fresh mint leaves(Finely chopped. Essential for the fresh, aromatic finish.)
- 100 g Frozen peas(Thawed.)
- 2 tbsp Vegetable oil
- 1 medium Yellow onion(Finely chopped.)
- 3 cloves Garlic(Minced.)
- 2 cups Chicken or beef broth
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
If using fresh tripe, clean it thoroughly under cold running water. Place the tripe in a large pot, cover with cold water, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover, and simmer for 2 to 2.5 hours, or until the tripe is very tender when pierced with a fork. Drain and reserve about 1 cup of the cooking liquid.
â±ïž 2 hours 30 minutes - 2
While the tripe is cooking or after it's tender, peel the potatoes and cut them into 1-inch (2.5 cm) cubes. Rinse the cubed potatoes under cold water to remove excess starch and set aside.
â±ïž 10 minutes - 3
Once the tripe is tender, cut it into small, bite-sized squares (about 1/2 inch or 1.5 cm).
â±ïž 10 minutes - 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (180°C / 350°F). Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 8 minutes - 5
Stir in the ajà amarillo paste and turmeric. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the mixture is well combined. This blooming process enhances their flavor.
â±ïž 3 minutes - 6
Add the cubed potatoes and the cut tripe to the pot. Stir to coat them evenly with the ajà mixture.
â±ïž 2 minutes - 7
Pour in the chicken or beef broth and the reserved tripe cooking liquid. Bring the stew to a simmer. Season with salt and black pepper to taste. Cover the pot, reduce the heat to low, and let it simmer gently for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
â±ïž 25 minutes - 8
Stir in the thawed peas and the finely chopped fresh mint. Cook for another 2-3 minutes, just until the peas are heated through and the mint has released its aroma. The stew should have a thick, stew-like consistency. If it's too thin, you can simmer uncovered for a few extra minutes; if too thick, add a splash more broth or water.
â±ïž 5 minutes - 9
Taste and adjust seasoning if necessary. Serve hot, traditionally accompanied by white rice.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âEnsure the tripe is cooked until exceptionally tender; this is crucial for the stew's texture.
- âThe ajà amarillo paste provides the signature color and a mild fruity heat. Adjust the amount based on your spice preference.
- âFresh mint is added at the very end to preserve its bright, aromatic flavor, which is a hallmark of Cau Cau.
- âThe vibrant yellow color should be rich and appealing, indicating the proper use of ajà amarillo and turmeric.
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- For a different flavor profile, chicken gizzards can be used instead of tripe, requiring a similar tenderizing cooking time.
- A vegetarian version can be made by omitting the tripe and using hearty vegetables like carrots or firm tofu, adjusting cooking times accordingly.