Cau Cau

🧂 Ingredients

• 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 Ají 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 2 hours 30 minutes
2. 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.

   ⏱️ 10 minutes
3. 3

   Once the tripe is tender, cut it into small, bite-sized squares (about 1/2 inch or 1.5 cm).

   ⏱️ 10 minutes
4. 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.

   ⏱️ 8 minutes
5. 5

   Stir in the ají 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.

   ⏱️ 3 minutes
6. 6

   Add the cubed potatoes and the cut tripe to the pot. Stir to coat them evenly with the ají mixture.

   ⏱️ 2 minutes
7. 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.

   ⏱️ 25 minutes
8. 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.

   ⏱️ 5 minutes
9. 9

   Taste and adjust seasoning if necessary. Serve hot, traditionally accompanied by white rice.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Ensure the tripe is cooked until exceptionally tender; this is crucial for the stew's texture.
• ✓The ají amarillo paste provides the signature color and a mild fruity heat. Adjust the amount based on your spice preference.
• ✓Fresh mint is added at the very end to preserve its bright, aromatic flavor, which is a hallmark of Cau Cau.
• ✓The vibrant yellow color should be rich and appealing, indicating the proper use of ají amarillo and turmeric.

🔄 Variations

• 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.

🥗 Nutrition

Per serving