Peruvian Cau Cau with Tender Beef Tripe

Ingredients

• 500g (1.1 lb) beef tripe, cleaned and cut into small pieces 500g (1.1 lb) beef tripe, cleaned and cut into small pieces
• 3 medium potatoes, peeled and diced 3 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 tablespoon aji amarillo paste (Peruvian yellow chili paste) 1 tablespoon aji amarillo paste (Peruvian yellow chili paste)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) water 1 cup (240ml) water
• 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, 3g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the beef tripe to the pot and cook for about 10 minutes, stirring occasionally, until it starts to brown.
3. 3.
   Stir in the ground cumin, ground turmeric, and aji amarillo paste. Cook for another 2 minutes to allow the flavors to meld together.
4. 4.
   Add the diced potatoes, beef broth, and water to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the tripe and potatoes are tender.
6. 6.
   Once cooked, remove from heat and let it rest for a few minutes. Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef Tripe — Ensure that the beef tripe is thoroughly cleaned before cooking. Soaking it in water with a splash of vinegar can help remove any residual odor. Cook until tender to achieve the desired texture.

Tips & Tricks

• If you prefer a spicier flavor, you can add more aji amarillo paste to the dish.
• Serve the Cau Cau with a side of white rice to complete the meal.
• For a twist, you can add diced carrots or peas to the stew for added color and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Adjust the seasoning according to your taste preferences.

Serving advice

Serve the Peruvian Cau Cau hot, garnished with fresh cilantro. Accompany it with a side of white rice and a simple salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a generous portion of the Cau Cau in the center of a plate and sprinkle fresh cilantro on top. Serve it alongside a mound of fluffy white rice and a vibrant side salad.