Tripe and potato stew

Name: Tripe and potato stew (Cau cau)
Cuisine: Peruvian
Ingredients: 500 g/1¼ lb cooked beef tripe; 2-3 sprigs mint; 1.5 litres/2½ pints/6 cups water; 60 ml/4 tbsp vegetable oil; 15 ml/1 tbsp chopped parsley; salt; 1 medium onion, chopped; 15 ml/1 tbsp chilli sauce; 15 ml/1 tbsp ground turmeric; 500 g/1¼ lb potatoes, peeled and cut into small chunks

Cau cau

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

It is sometimes said that this dish comes from African slaves in Peru, who ate the innards of animals because that is all they were given, but the Spanish loved offal too, and although turmeric in this recipe does show a North African influence, it is also one of the 20 spices used in Peru before the Spanish conquest.

Ingredients

500 g/1¼ lb cooked beef tripe
2-3 sprigs mint

Americas
Peru
Gluten-free

Method

Put the tripe in a pan with the mint sprigs and 1 litre/1¾ pints/4 cups of the water. Bring to the boil and cook, covered, for 20 minutes. Drain, and cut the tripe into 1cm/½ in squares.
Heat the oil over medium-high heat and fry the onion for 10 minutes u

Ingredients

Method

Photos