Liaoning-style Cau Cau

Ingredients

In the Liaoning-style Cau Cau, we adapt the original Peruvian recipe by incorporating Liaoning cuisine elements. We replace some of the traditional Peruvian spices with Chinese spices like star anise and Sichuan peppercorns. Additionally, we use soy sauce to enhance the umami flavors. The dish is also enriched with Liaoning-style vegetables such as Chinese cabbage and bok choy, which add a unique texture and taste to the stew. We alse have the original recipe for Cau cau, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and sliced 500g (1.1 lb) beef tripe, cleaned and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 cup Chinese cabbage, shredded 1 cup Chinese cabbage, shredded
• 1 cup bok choy, chopped 1 cup bok choy, chopped
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 28g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the beef tripe to the pot and cook until lightly browned.
3. 3.
   Add the star anise, Sichuan peppercorns, and soy sauce. Stir well to coat the tripe with the spices.
4. 4.
   Pour enough water into the pot to cover the tripe. Bring to a boil, then reduce the heat and simmer for 1 hour or until the tripe is tender.
5. 5.
   Add the diced potatoes and carrots to the pot. Continue simmering for another 15 minutes or until the vegetables are cooked through.
6. 6.
   Stir in the shredded Chinese cabbage and chopped bok choy. Cook for an additional 5 minutes until the vegetables are slightly wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Liaoning-style Cau Cau hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef tripe — Ensure the tripe is thoroughly cleaned before slicing. Soaking it in water with a splash of vinegar can help remove any residual odor.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.

Tips & Tricks

• If you prefer a spicier version, add a small amount of chili flakes or chili oil to the stew.
• For a thicker consistency, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Feel free to add other Liaoning-style vegetables such as Chinese broccoli or snow peas for additional flavor and texture.
• Serve the Liaoning-style Cau Cau with steamed rice or noodles for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful experience.

Serving advice

Serve the Liaoning-style Cau Cau in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or noodles for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the cooked vegetables and beef tripe on top of the rice or noodles. Drizzle some of the flavorful broth over the dish for an appetizing appearance.